Pan-seared scallops with homemade alfredo sauce!

You either like scallops or you don’t, and I’m so glad I’m in the camp that does 🤤🤤 Finally tried @butcher_box scallops and they were delicious!! Also tried @drmarkhyman homemade Alfredo sauce which we will definitely be making again.
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Sea food is something I love and try to incorporate for the healthy omega-3’s. I just make sure to find wild caught sources 🐟 Try to avoid ‘farm raised’ sea food due to:
Their diets being high in grain and corn (which no, that is not a natural food for fish to eat causing them to be given antibiotics and negatively impacting your own gut)
Putting them in tight spaces full of their own feces causing infections and bacteria to spread ❌ .
On that note, try making scallops yourself! Simple and much cheaper than getting them at a restaurant. Paired with organic asparagus, mushrooms and @barilla red lentil pasta! .
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For the scallops: left them out to sit at room temp for ~ 10-15 minutes prior to cooking and seasoned with sea salt, garlic powder, and pepper. Get the cast iron/stainless steel pan very hot (medium-high heat) and add organic olive oil and butter to the pan (~ 1-2 Tbsp of each). Once sizzling, add in chopped garlic to sauté. Next, add the scallops to the pan for ~ 3 minutes on each side with fresh lemon juice on top.

For the Alfredo sauce:
2 Tbsp avocado/olive oil
3 cups finely diced button mushrooms
1/2 red onion, diced
4 cloves garlic, chopped
1 cup raw cashews, soaked 4 hours or over night, drained and rinsed
1 cup filtered water
1 teaspoon lemon zest
1 tablespoon lemon juice
Sea salt & Black Pepper

Heat 1 Tbsp of the oil in a large skillet over low-medium heat until simmering. Add the mushrooms to sauté until soft. Remove the mushrooms and set aside. Add another Tbsp of oil to the pan and add the onion to cook down over medium-low heat for ~8 minutes. Next add in the garlic and cashews to sauté for about 2 minutes. In a blender, combine 1/3 of the cooked mushrooms, the cashews mix, water, lemon zest and juice, salt & pepper to puree until smooth. Pour the sauce back into the pan and add the remaining cooked mushrooms and stir well over medium heat for several minutes until mixed well and warm.