Lemon-Garlic Chicken with Parmesan Zucchini Ribbons

Golden, buttery scallops meet crisp cucumber ribbons, juicy orange segments, and a bright citrus-Dijon salad. A restaurant-inspired dinner made together, with coordinated Kitchen Co-op steps for two home cooks.

15 minPrep

10 minCook

2Servings

Your Kitchen Co-op

Chef 1

Scallops & Brown Butter

Dry and season the scallops, control the induction heat, sear, and finish with garlic-thyme butter.

Chef 2

Salad & Plating

Prepare the greens, cucumber ribbons and orange segments. Whisk the dressing and arrange the plates.

Equipment

Henssler frying pan, IKEA induction cooktop, mixing bowl, whisk, vegetable peeler, knife, chopping board, paper towels, tongs, spoon, instant-read thermometer, and two serving plates.

Ingredients

Tick each ingredient as you prepare it.

Scallops

8–10 large sea scallops, fully thawed if frozen 1 tbsp neutral oil (15 ml) 10 g unsalted butter 1 garlic clove, lightly crushed 1 sprig fresh thyme (optional) Salt and freshly ground black pepper

Citrus-Dijon Salad

½ head iceberg lettuce or 2 handfuls mixed greens ½ cucumber 1 orange ½ lemon (use 1 tbsp juice) 1 tsp Dijon mustard 2 tsp extra-virgin olive oil (10 ml) ½ tsp honey Salt and black pepper, to taste

Mise en Place

Chef 1

Prepare the Scallops — 5 min

Remove the side muscle if present. Pat each scallop completely dry using paper towels. Keep chilled until shortly before searing.

Chef 2

Prepare the Salad — 8 min

Wash and thoroughly dry the lettuce. Use a vegetable peeler to shave the cucumber into long ribbons. Peel and segment the orange, removing the white pith.

Chef 2

Whisk the Dressing — 2 min

Whisk 1 tbsp lemon juice, 1 tsp Dijon, 2 tsp olive oil, and ½ tsp honey. Season with salt and pepper. Keep separate until just before serving.

Both Chefs

Ready to Cook?

Scallops are completely dry and salad ingredients are prepared. Dressing is mixed, butter and aromatics are beside the stove, and plates are ready.

Start the cooking timer below only when both chefs are ready.

Coordinated Cooking Timer

Tap any cooking stage to jump directly to it and start the stopwatch.

00:00

Start Pause Reset

Ready to cook.

Preheat pan Chef 1 · Chef 2 finishes prep 00:00 Chicken — Batch 1, first side Chef 1 · Check at 3 min 02:00 Chicken — Batch 1, second side Chef 1 06:00 Chicken — Batch 2, first side Chef 1 10:00 Chicken — Batch 2, second side Chef 1 14:00 Check chicken & make sauce Chef 1 · Chicken to 74°C 18:00 Sauté zucchini cores Chef 2 · 3–4 minutes 22:00 Cook zucchini ribbons Chef 2 · 1–2 minutes 26:00 Heat off · Add Parmesan Chef 2 28:00 Plate & serve Both chefs 29:00

Cooking times are guides. Check chicken temperature before moving on. Clicking a stage skips the timer to that point; it does not mean earlier cooking is complete.

Let's Cook Together

Chef 1

Preheat the Pan — 2 min

Set your IKEA induction cooktop to 7/9. Heat the Henssler pan for approximately 2 minutes. Add 1 tbsp neutral oil and swirl to coat the cooking surface.

Chef 2: Arrange the dry greens, cucumber ribbons and orange segments on two plates. Keep the dressing separate.

Chef 1

Sear the First Side — 90 sec

Season the scallops lightly with salt and pepper. Place them in the hot pan with space between each. Do not move them for 90 seconds. A golden crust should develop.

If the pan is crowded, cook in batches and adjust the timeline.

Chef 1

Flip and Butter-Baste — 45–60 sec

Flip each scallop once. Reduce induction heat to 6/9, then 5/9. Add 10 g butter, the crushed garlic clove and optional thyme. Tilt the pan and spoon the foaming butter over the scallops for 45–60 seconds.

Allow another 15–30 seconds for thicker scallops if necessary. Check for a safe internal temperature of 63°C, without overcooking.

Both Chefs

Dress, Plate and Serve — 1–2 min

Chef 2: Spoon a little citrus-Dijon dressing over the salad.

Chef 1: Transfer 4–5 scallops to each plate, crust facing upward. Add a restrained spoonful of warm garlic-thyme butter around the scallops. Serve immediately.

Michelin-Inspired Plating

1. Build the salad: Position a small mound of greens slightly off-center, leaving generous empty space on the plate.
2. Create height: Fold cucumber ribbons into loose curls and tuck orange segments between them.
3. Place the scallops: Arrange 4–5 scallops in a relaxed arc beside the salad, with their golden crusts facing upward.
4. Finish with precision: Spoon a little dressing onto the salad and drizzle warm butter beside the scallops. Keep the plate edges clean.

Nutrition & MyFitnessPal

Approximate values for the full recipe, assuming 300 g total scallop meat, 15 ml neutral oil, 10 g butter, 10 ml olive oil and the listed produce. Actual values depend on scallop size and how much cooking oil and butter remain in the pan. Larger portion = approximately 55% of the recipe; smaller portion = approximately 45%.

Nutrition	Larger	Smaller
Calories	~380 kcal	~310 kcal
Protein	~32 g	~26 g
Carbs	~23 g	~19 g
Fat	~19 g	~16 g

MyFitnessPal — Larger Portion

TwoFoodies Pan-Seared Scallops with Citrus-Dijon Salad — Large (55%) | 380 kcal | Protein 32 g | Carbs 23 g | Fat 19 g

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MyFitnessPal — Smaller Portion

TwoFoodies Pan-Seared Scallops with Citrus-Dijon Salad — Small (45%) | 310 kcal | Protein 26 g | Carbs 19 g | Fat 16 g

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