I love seafood, but have often stayed away from making scallops because my time watching Hell’s Kitchen made me think that they were hard to execute. I didn’t want to end up being one of those people having to throw them away because who wants to waste time, food, and money. This recipe is super easy, and literally takes a few minutes. I love having these with cauliflower risotto.
This recipe makes one pound of jumbo scallops
For me, the amount is perfect for four, dinner-sized portions if you pair it with vegetables, cauliflower risotto, loaded cauliflower, or another side dish.
Each serving of scallops has 3g net carbs.
A serving is about 4 oz. I got my scallops flash frozen from Trader Joes and the net carbs come from the scallop label.
Ingredients
1lb jumbo scallops (You can get these fresh or flash frozen)
2 tbsp salted butter
1 tbsp olive oil
1/4 tsp sea salt
1/8 tsp black pepper
Directions
Pat your scallops dry with a paper towel. Sprinkle them with sea salt and black pepper. I like to keep the spices to a minimum on this so that the flavor of the scallops is the star.
Bring a frying pan to medium heat
Add butter and olive oil and wait for the fat to start to bubble. This is important for getting the browned crust/sear on the outside of the scallops
Add scallops to the pan and cook for 2 minutes per side. You should only flip the scallops once. Remove the pan from the heat so that the scallops do not continue to cook. Serve immediately.
