Recipe Notes:

Working With Frozen Scallops: Frozen scallops will work in this recipe, but be sure to thaw them overnight in the refrigerator. You have the option between getting “wet” and “dry” scallops, and we recommend dry whenever possible. Wet scallops have been treated with a preservative, and are not as fresh. Dry scallops are preservative-free and have a much better flavor.

What Roe Is: Roe is the orange or off-white colored muscle attached to the scallop after it is shucked. It is edible, but can get rubbery when cooked. To remove the roe, simply cut it away with a sharp knife.

Olive Oil Substitution: Substitute avocado oil at a 1:1 ratio for olive oil.

Butter Substitution: Ghee can be subbed in for butter at a 1:1 ratio, making this dish lactose-free.

Minced Garlic Substitution: Garlic paste can be subbed in for minced garlic at a 1:1 ratio. You can also use garlic powder; use 3/4 tsp in place of the minced garlic called for in the recipe.

Vegetable Stock Substitution: Beef stock or vegetable stock can be subbed in at a 1:1 ratio, although note that this will change the flavor profile slightly.

Chopped Parsley Substitution: Fresh chopped chives can be used in place of parsley at a 1:1 ratio.

Net Carbs: Per serving, this lemon garlic scallops recipe contains 3.7 grams of net carbs. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. A serving size is 5 scallops and the recipe, as written, yields 3 servings.

Refrigerator Storage: Store in an airtight container in the refrigerator for no more than 2 days. To warm, microwave the scallops on low heat, being careful not to overcook them.