GARLIC BUTTER SEARED SCALLOPS (LOW-CARB, KETO)
15 Minute Garlic Butter Seared Scallops are restaurant-quality and easy to achieve at home. Perfect for a date night in or dinner party with friends!
Provided by Amy Nash
Categories Dinner
Number Of Ingredients 5
Steps:
- Pat scallops dry on paper towels. Season with salt and pepper.
- Heat a cast iron skillet or large pan over medium-high heat. Add avocado oil and wait until it is hot.
- Lay scallops in the pan, leaving space so as not to crowd them. They should sizzle immediately. Cook for 2 minutes without touching them.
- Flip the scallops and immediately add the butter and garlic. Cook for another 90 seconds to 2 minutes, spooning the melting butter and garlic over the scallops, until they are browned on both sides and opaque throughout, then remove from the pan to a plate.
- Serve immediately with the pan juices drizzled over top.
Nutrition Facts : ServingSize 1 serving (1/4th recipe), Calories 219 kcal, Carbohydrate 4 g, Protein 14 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 50 mg, Sodium 520 mg, Sugar 1 g
SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE
A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes
Provided by Gary Rhodes
Categories Dinner, Side dish, Starter
Time 15m
Number Of Ingredients 6
Steps:
- Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
- Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
- While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
- Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.
Nutrition Facts : Calories 264 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.59 milligram of sodium
SCALLOPS WITH WILTED SPINACH
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
PAN-SEARED SCALLOPS WITH SPINACH
Make and share this Pan-Seared Scallops With Spinach recipe from Food.com.
Provided by loof751
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
- Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
- Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
- Remove scallops from skillet. Deglaze skillet with white wine.
- Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
- Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.
Nutrition Facts : Calories 148.1, Fat 3.6, SaturatedFat 1.1, Cholesterol 31.4, Sodium 559.4, Carbohydrate 10.9, Fiber 1.8, Sugar 1.6, Protein 17.1
SEARED SCALLOPS WITH BABY SPINACH
A lovely, very simple Asian dish. This is mildly seasoned, but feel free to add chili paste, chili oil or whatever firey substances you like.
Provided by Chef Kate
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
- dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
- Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
- Add soy sauce, sesame seeds and pepper to taste; toss to combine.
- Cover skillet; keep warm while scallops cook.
- Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
- Sear scallops until dark golden, about 2 minutes per side.
- Serve scallops over the spinach.
- Note: To toast sesame seeds, place in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.
Nutrition Facts : Calories 193.4, Fat 11.5, SaturatedFat 1.5, Cholesterol 28.1, Sodium 445.3, Carbohydrate 6, Fiber 2, Sugar 0.4, Protein 17.4
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