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Recipe Ingredients

  • 15-oz. tub of Land O Lakes® Butter with Canola Oil + reserve 1 Tbsp.
  • 8 finely minced cloves of garlic
  • ½ peeled and finely minced shallot
  • juice and zest of 1 lemon
  • 1 Tbsp. of chopped fresh parsley
  • 1 Tbsp. of chopped fresh thyme
  • 1 Tbsp. of chopped fresh chives
  • 2 lbs. of scallops, foot removed
  • 1 Tbsp. of olive oil
  • ¼ c. of white wine
  • Kosher salt and fresh cracked pepper to taste

Recipe Directions

  • In a medium size bowl whisk together the butter with canola oil, garlic, shallot, lemon juice, lemon zest, parsley, thyme, chives, and salt and pepper until completely combined. Chill.
  • Season the scallops on both sides with salt and pepper.
  • Heat 1 tablespoon of olive oil in a sauté pan over high heat until it begins to lightly smoke. Add in the scallops and turn the heat down to medium-high.
  • Immediately add in the 1 tablespoon of reserved butter with canola oil to help brown and season the scallops
  • Turn the scallops over after 2 to 3 minutes or until golden brown on the bottom.
  • Cook the scallops for a further 2 to 3 minutes or until the desired internal temperature is achieved.
  • Remove the scallops and deglaze with the white wine and cook until it is almost gone over medium heat.
  • Add in ½ of the butter with canola oil and whisk until melted. Reserve the remaining half in the freezer for a later date!
  • Serve garnished with micro greens and parmesan cheese.

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