Easy Yummy Scallop Recipe

Garlic Butter Seared Scallops (Low carb, Keto) Gimme Delicious

• What You Will Need to Make Seared Scallops
• How to Make Garlic Butter Seared Scallops
• What to Serve with Keto Seared Scallops?

1. Scallops:Look for “dry scallops” which are not treated with added chemicals as these have the best flavor and brown better because they haven’t been soaked in a solution. You can thaw frozen scallo
2. Avocado oil:This type of oil has a high smoke point, which you will want for getting a good sear to develop the crust on the outside of the scallops.

1. Scallops:Look for “dry scallops” which are not treated with added chemicals as these have the best flavor and brown better because they haven’t been soaked in a solution. You can thaw frozen scallo
2. Avocado oil:This type of oil has a high smoke point, which you will want for getting a good sear to develop the crust on the outside of the scallops.
3. Salted butter:Using butter adds healthy fat and tons of flavor to the seared scallops.
4. Garlic:The garlic helps flavor the butter that you use to baste the scallops while they cook. It’s the perfect complement to the natural butteriness of the scallop.

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• 4.9/5(9)
• Category: Dinner

• Cuisine: Healthy
• Published: Mar 11, 2020

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People also askHow do you cook scallops on a keto diet?Keto, gluten free and LCHF recipe. Preheat the oven to 350F. Mix together the grated Parmesan, paprika, garlic powder, salt and pepper in a small bowl. Melt some butter and pour it into the base of a small baking dish. add the white wine, if using. Place the scallops into the baking dish.Low Carb Baked Scallops - Step Away From The Carbsstepawayfromthecarbs.comWhat is a low carb meal plan for 1300 calories?

Feni Sulistiani

Rating: 4.9/5(9)
Category: DinnerCuisine: HealthyPublished: Mar 11, 2020

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Reviews: 3Total Time: 25 minsCategory: Main DishViews: 11. If scallops have roe (orange muscle) attached, remove (see notes below).
2. Pat scallops dry with paper towel. Season scallops on one side with pepper and salt.
3. In a cast iron skillet or non-stick frying pan over medium heat, heat olive oil. Add scallops one at a time, seasoned-side down, to pan (work in batches as needed so as to not overcrowd the pan). Season other side of scallops with pepper and salt. Fry on one side until golden and a crisp crust forms, approximately 2 minutes, then flip and fry until lightly browned and almost cooked to your liking, about 1 additional minute. (Note: cooking times will slightly vary depending on how big each individual scallops is and how you like them cooked.) Remove scallops from pan and transfer to a plate.
4. In the same pan, melt butter. Add minced garlic and fry until aromatic, for about 1 minute. Add vegetable stock and simmer on medium-low heat until the stock reduces and the sauce thickens a bit, about 1-2 minutes.

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Ratings: 14Calories: 341 per servingCategory: Main Course1. Drain the scallops, pat them as dry as you can with paper towels and set them aside to dry out further.
2. Melt 1 Tbsp butter and 2 Tbsp oil in a large skillet over medium heat. Add the chopped onions to the skillet and saute for about 5 min. Or until light brown and caramelized. Once onions are caramelized, add the minced garlic for about 30 seconds (do not burn)
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4. Pat the scallops dry again with paper towels, getting them as dry as you can to take a good sear. Season them with salt and pepper and ground fennel (sometimes I use smoked paprika).

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