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


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

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

  3. 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.

  4. 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.

  5. Remove the scallops from the skillet and set them aside.

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

  7. 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.

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

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

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