Prep time: 15 min Yield: 4
For this recipe, use a large cast-iron skillet

INGREDIENTS:

• 2 lbs. large scallops
• 2 Tbsp quality, high smoke-point oil, such as avocado oil
• 4-5 garlic cloves, minced
• Salt and fresh ground pepper
• Juice from 3 lemons
• 1 Tbsp dried tarragon
• 2 Tbsp grass-fed butter

INSTRUCTIONS:

1. If scallops are frozen, thaw completely in cold water.
2. Thoroughly pat scallops dry (do not skip this step).
3. Heat oil in skillet on medium-high heat until very hot. (Scallops should sizzle when you add to skillet)
4. Without overcrowding, add scallops. Sprinkle salt and pepper while cooking.
5. Fry 2-3 minutes on one side, until edges begin to brown. Flip and fry for an additional 2-3 minutes. (Scallops should be opaque in the middle)
6. Remove from skillet and transfer to plate.
7. In same skillet, melt butter. Add garlic, tarragon, and lemon juice. Saute’ for 2-3 min.
8. Drizzle scallops with lemon butter and serve!