Garlic Scallops

500 g scallops
¼ cup clarified butter
5 cloves garlic grated
1 large lemon zested
¼ cup Italian parsley roughly chopped
1 tsp SIDS SALT & PEPPER
A pinch of sweet paprika
1 tsp SIDS PEPPER & GARLIC OIL

Make sure to pat dry the scallops on paper towels very well before cooking.
Heat up a large cast iron frypan to medium.
Meanwhile in a medium bowl toss the scallops with a drizzle of ghee, just enough to coat it all over. Sprinkle them with the SIDS SALT & PEPPER, and sweet paprika. Toss gently to coat.
Add a little drizzle of ghee to the hot pan, just enough to coat the bottom. Add the scallops, making sure not to overcrowd the pan, and sear for about 2 minutes on each side until nicely golden.
Add the ghee to the pan with the scallops and then add the garlic. Remove from heat and using a spatula push the garlic around to infuse the sauce for about 30 seconds. The heat from the pan will be enough for the garlic to work its magic into the butter. This is how you avoid that pungent burnt garlicky taste we don’t like.
We are just looking to extract all that sweetness from the garlic, and this is how you do it, without burning.
Squeeze half of the lemon all over the scallops and move the pan around a little so it combines with the butter. Sprinkle with the minced parsley, lemon zest and a drizzle of SIDS PEPPER & GARLIC OIL. Serve with crusty bread or capellini noodles.