YIELDS: 4 - 6

PREP TIME: 5 mins

COOK TIME: 10 mins

TOTAL TIME: 15 mins

435 Calories

Ingredients:

• 1 pound scallops, washed and patted dry
• Rocky Mountain Olive Oil Black Truffle Sea Salt
  
• ground black pepper
• 1 tablespoon Rocky Mountain Olive Oil Garlic Infused Olive Oil
• 2 tablespoons butter
• 2 tablespoons vegetable stock
• juice of 1/2 of a lemon
• lemon zest of a whole lemon
• parsley to garnish 

Directions:

Once the scallops are patted dry, season each side with black truffle sea salt, and pepper. Set aside. Place olive oil and one tablespoon of butter in a medium skillet and allow skillet to warm over medium heat.

Work in batches - place the scallops into the pan and sear each side for 1 - 2 mins per side. Set aside and continue until all the scallops have been seared.

Add butter, veggie stock, lemon juice, and lemon zest to the skillet and bring it to a simmer over medium heat. 

Place the scallops back into the skillet, pour sauce over the top of the scallops and garnish with fresh parsley. Serve 'em up!