Scallops with Lemon “Butter” Sauce and Herbed Cauliflower Rice
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared scallops with a ghee-based lemon garlic sauce served alongside herbed cauliflower rice, quick and elegant. It's naturally low-carb, Paleo, and Whole30 compliant with bright, simple flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb scallops (defrosted)
- Sea salt and pepper
- 1/4 cup ghee (divided)
- 4 cloves garlic (minced)
- 1/4 cup fresh lemon juice (about 2 lemons)
- Parsley for garnish
- 12 oz cauliflower rice
- 1 Tbsp ghee (or avocado oil)
- 2 cloves garlic (minced)
- 1/3 cup fresh herbs (chopped (parsley and dill are my choices))
- Sea salt and black pepper (to taste)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 473mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 531mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 473MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.