Garlic Scallops

You can make this dish with shrimp instead of scallops, but don’t increase the heat when you add them to the pan. This also tastes great with tilapia or cod. Serve with cauliflower rice or a side salad.

Makes 4 servings

• 1 pound large scallops
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika (see Note below)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 4 tablespoons salted butter
• 2 tablespoons lemon juice
• ¼ cup chopped fresh parsley
• 1 teaspoon grated lemon zest

Season the scallops with the salt, pepper, and paprika.

In a skillet over medium heat, warm the olive oil. Add the garlic and cook, stirring, for about 1 minute. Increase the heat to medium-high, add the scallops, and cook until browned, 2 to 3 minutes on each side. Stir in the butter, lemon juice, and half the parsley.

Transfer the scallops to a serving platter and drizzle with the sauce from the pan. Sprinkle the grated lemon zest and remaining parsley over the top right before serving.

Note: Don’t have smoked paprika? Add a pinch of cumin to regular paprika and you will get the same smoky flavor.

Nutritional Info (per serving)

Calories 193, fat 18.8 g, protein 1.9 g, carbs 6.7 g, fiber 1.6 g