St. Jakobsschelpen met geroosterde groente

Ingredients (6 servings):
3 tbsp garlic, minced;
2 tbsp lemon juice;
3/4 cup butter (or Ghee);
2 pounds large scallops;
Salt and pepper to taste.

Technique
Heat a pan over a medium heat and melt the butter or ghee. Add the minced garlic for a minute, until fragrant;
Add the scallops and cook for a few minutes on the first side so they are about halfway cooked. Turn the scallops and finish cooking until they are firm and opaque.
Put the scallops aside to a plate and add the lemon juice to the hot butter and garlic in the pan. Season to taste;
Serve the scallops on a bed of steamed or roasted vegetables with the lemon and garlic butter sauce on top. Spinach and asparagus go very well with scallops. Additionally, sprinkle some fresh parsley or chives on top if available.

Zie: http://paleodietlifestyle.com/lemon-and-garlic-scallops/