Serves 2 - 904 Calories Per Serving

Ingredients:

• 1 lb large scallops

• 1/4 cup clarified butter (ghee), plus a little more for the pan

• 5 cloves garlic, grated

• 1 large lemon, zested

• 1/4 cup Italian parsley, roughly chopped

• 1/2 tsp sea salt, plus a little more to taste

• 1/4 tsp pepper

• 1/4 tsp red pepper flakes

• 1 tsp extra virgin olive oil

• Pinch of paprika

Directions:

1. Heat up a large cast iron skillet on medium flame.

2. In a medium bowl toss the scallops with a drizzle of olive oil or ghee, just enough to coat it all over. Sprinkle them with the sea salt, cracked pepper, red pepper flakes and sweet paprika. Toss to coat gently.

3. Add a little drizzle of ghee to the hot skillet, just enough to coat the bottom. Next, add the scallops, making sure not to overcrowd the pan, and sear for about 2 minutes on each side until nicely golden.

4. Add the 1/4 cup of ghee to the skillet with the scallops and then add the garlic. Remove from heat and use a spatula push the garlic around to infuse the sauce for about 30 seconds.

5. Squeeze half of the lemon all over the scallops and move the skillet around a little so it combines with the butter. Sprinkle with the minced parsley, lemon zest, and a drizzle of extra virgin olive oil.