Pan Seared Scallops with Lemon Zest and Microgreens


  • 1 ¼ pounds large sea scallops

  • 2 tablespoons ghee (grass-fed, pasture-raised)

  • Sea salt and freshly ground black pepper

  • 2 tablespoons fresh parsley, chopped

  • 2 tablespoons cilantro, finely chopped

  • 4 cups microgreens (or baby spinach)

  • Zest from one lemon (the peel grated with a microplaner or very fine grater)


  1. Rinse scallops well. Blot on paper towels to thoroughly dry.

  2. Heat ghee in a large nonstick skillet over medium-high heat. Put dry scallops in pan in a single, uncrowded layer.

  3. Season with sea salt and pepper and sear both sides 2 to 4 minutes until well browned and the scallops are almost firm to the touch. The center should be slightly translucent because they will continue to cook when you remove them from the heat.

  4. Transfer the scallops to a plate covered in microgreens. Top with fresh herbs and zest.

  5. Enjoy!


Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.