Lemon Butter Scallops – Whole30 and Paleo friendly. This quick and easy dish will make you feel fancy any night of the week! This is in collaboration with Sizzle Fish.
One of my goals is to make more seafood recipes because they are certainly lacking on this blog. I’m really excited that I get to work with a company like Sizzle Fish that delivers wild caught seafood to your front door, and bonus: they’re Whole30 approved!
First up on the seafood recipe marathon are these delicious lemon butter scallops. I haven’t had scallops in the longest time because I just don’t trust the ones at the stores and ordering them at a restaurant can get really pricey. So you can imagine my excitement when I got two packages of wild caught scallops from Sizzle Fish.
Let’s talk about Sizzle Fish for a second. The good people over there sent me their Paleo Prime Plus package, and trust me when I say I’m going to have enough seafood to last me til the end of this year! In the package I received:
- 4 – 4 oz+ Portions Sockeye Salmon
- 2 – 4 oz+ Portions Halibut
- 2 – 4 oz+ Portions Haddock
- 2 – 4 oz+ Portions Atlantic Cod
- 2 – 4 oz+ Packs Shrimp (8 Shrimp Per Pack)
- 2 – 4 oz+ Packs Scallops (4 Scallops Per Pack)
I wasn’t kidding when I said I have enough seafood to last me til the end of the year! What I love is that Sizzle Fish did all of the work for me. One of the reasons why I also don’t really do seafood is because I don’t like prepping it.
I once ate salmon with it’s scales still on, and it was probably the last time I bought salmon because I didn’t realize I needed to remove the scales. The shrimp come peeled and deveined. The salmon has its skin on but the scales are removed. Everything is prepped and the only thing you have to do is wait for it to defrost and then be on your way.
(Photo credit: Sizzle Fish)
The price point for Sizzle Fish also fits into my budget. For the Paleo Prime Plus you get 14 portions for $94.95 which comes out to less than $7.00 per portion. That’s a pretty good deal if you ask me! Plus, you’re getting good quality seafood and don’t have to worry about it being bad or anything (another reason I don’t really buy seafood at the store is because you don’t know how long it’s been sitting there).
I’m pretty sure the last time I went out for seafood, my bill was over $100 for two people, and we definitely didn’t get this amount seafood. So let me just say I’m really grateful for a service like Sizzle Fish, and why my first recipe using them are these lemon butter scallops.
You all know by now the name of my cooking game is simple, quick, and easy but packed with flavor. These lemon butter scallops are no different. It takes less than 30 minutes to make and you can impress your friends and family or that special someone with this dish. I served mine with a nice leafy green salad, mashed potatoes, and cauliflower rice.
If you want to make these lemon butter scallops with good quality scallops, the good people at Sizzle Fish gave me a discount code for you! If you use the code DOLLY10 you’ll get 10% off your order. The holiday season is right around the corner, and ordering from Sizzle Fish would be great as a gift or to stock up on for those holiday parties. So head over to Sizzle Fish and get your seafood on!
Lemon Butter Scallops (Whole30, Paleo)
Preheat skillet over medium-high heat with avocado oil.
Meanwhile, pat the scallops dry then season both sides with kosher salt and black pepper.
Once skillet is preheated (oil should be shimmering), place the scallops in the skillet around the edges.
Sear the scallops for 2-3 minutes or until golden brown and then flip over. Sear for an additional 2 minutes.
Lower heat to medium, scoot scallops to one side of the skillet, then add the lemon juice, half the parsley, minced garlic, and ghee to the skillet. Mix until well combined.
Tilt the pan so the ghee pools to the opposite side of the scallops, take a spoon, and start basting the scallops with the lemon butter sauce. Baste for about 1-2 minutes.
Plate the scallops and drizzle the lemon butter on top. Garnish with more parsley and serve.