Pan Seared Scallops with Lemon Garlic Ghee

Keto, Whole30 and Paleo friendly dinner. Scallops drizzled with lemon garlic ghee sauce. So tender and flavorful.


  • 1 lb. scallops

  • Salt and pepper to taste

  • 4 Tbsp. ghee divided

  • 4 garlic cloves minced

  • 1/4 cup bone broth or any type of broth

  • 2 Tbsp. lemon juice

  • Chopped fresh parsley for garnish


  • Use a paper towel pat dry the scallops as best as possible, then sprinkle both sides with salt and pepper.

  • Heat 2 Tbsp. of ghee in a cast iron skillet over medium high heat until very hot.

  • Add scallops into the pan without touching each other (you may need to cook them in 2 batches) and cook one side for 2 minutes.

  • Once the bottom layer forms a caramelized crust, flip the scallops and cook for 1-2 minutes or until the other side forms a browned crust as well.

  • Remove the scallops from the skillet and set aside.

  • Add the remaining 2 Tbsp. of ghee to the skillet and add garlic. Cook stirring for 1 minute.

  • Add broth and lemon juice, and let the liquid come to a boil for 3 minutes while scraping the bottom of the skillet with a spatula. The sauce should thicken and reduce.

  • Remove from heat and add scallops back in the pan to warm.

  • Sprinkle with chopped parsley, and spoon the lemon garlic ghee over the scallops before serving.

Sourced from