Crispy Pan-Seared Sea Scallops with Lemon Caper Ghee Sauce

Ingredients

• 1.5 lbs wild-caught dry-packed sea scallops (approx. 16 jumbo scallops), side muscles removed
• 2.5 tbsp grass-fed ghee
• 3 cloves fresh garlic, finely minced
• 3 tbsp capers in brine, drained
• 0.25 cup rich chicken bone broth
• 2 tbsp freshly squeezed organic lemon juice
• 0.25 cup fresh flat-leaf parsley, finely chopped
• 1 tsp coarse Celtic sea salt

Step-by-Step Instructions

1. Step 1: Pat scallops thoroughly dry with paper towels (dry scallops are essential for a deep golden sear). Season tops and bottoms with sea salt and black pepper.
2. Step 2: Heat 1.5 tbsp ghee in a large 12-inch cast-iron skillet over HIGH heat until shimmering.
3. Step 3: Add scallops to pan with space between each. Sear undisturbed for 2 minutes until a deep golden crust forms.
4. Step 4: Flip and sear second side for 1 to 1.5 minutes until opaque and springy. Transfer immediately to a warm platter.
5. Step 5: Lower heat to medium, add remaining ghee, garlic, and capers; sauté for 1 minute. Deglaze with broth and lemon juice, simmering for 1 minute.
6. Step 6: Spoon sizzling lemon caper pan sauce over scallops, sprinkle with parsley, and serve immediately.

Nutritional Breakdown (Per Serving)