Low Carb Seared Scallops With Creamed Spinach Food

WHOLE30 + KETO SEARED SCALLOPS

Steps:

• Pat your thawed scallops completely dry with a paper towel, and let rest on a paper towel lined plate to draw out all the moisture.
• Heat your cast iron skillet over medium heat for 5 minutes.
• Season the scallops with salt.
• Add the ghee to the cast iron skillet. Sear each scallop for 2 minutes on the first side without touching them. This will give you that great golden crust.
• After 2 minutes, flip and cook an additional 90 seconds on the 2nd side.
• Push all the scallops to 1 side of the pan. Add in a smashed clove of garlic, and tilt the pan so you can spoon all the garlicy ghee on top of the scallops for another 30 seconds.
• Remove from the pan.
• Serve warm drizzled with the garlic ghee pan drippings. I love serving mine with cauliflower rice risotto and sauteed spinach with some lemon zest and fresh squeezed lemon.
• As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

PAN-SEARED SCALLOPS WITH SPINACH

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.

SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCCINE

Steps:

• Sauté mushroom in butter about 1 minute.
• Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
• Add cream sauce; bring to simmer and cook 1 minute.
• Arrange well-drained noodles on serving plate and top with creamed scallops.
• Garnish with cheese and parsley.
• Cream Sauce:
• Sauté shallots and garlic in butter until transparent.
• Deglaze pan with vermouth.
• Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
• Add lemon juice and season to taste with salt and pepper.
• Serve over fettuccini.