Ingredients

The following ingredients have 4 Servings
  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon San Francisco Salt Co Ultimate Blend Salt (or 1/2 teaspoon Kosher salt)
  • 1 pound sea scallops
  • 2 tablespoons butter
  • 1 tablespoon coconut oil
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 1 garlic clove (minced)

Instruction

  • Pat dry scallops with a paper towel.
  • In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides. Shake off excess crumb.
  • In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
  • Add chicken broth, lemon juice and garlic to same pan; bring to a boil.
  • Place scallops over sautéed zucchini noodles and drizzle sauce over scallops; serve immediately.