Scallops are a delicious, easy low-carb option that are surprisingly simple to cook and even better to eat! This recipe for Seared Scallops withGarlic Sauce is just 250 calories per serving and looks stunning on the plate, making it perfect for a special dinner or a guilt-free indulgence.
Pair with cauliflower rice, zucchini noodles, or steamed veggies, and let the scallops take center stage with every tender, caramelized bite. Pro tip: choose dry scallops for the best sear, and be patientāletting them brown to perfection is key!
Tried it? Let us know how much you loved it!
Seared Scallops with Garlic Sauce
Category
Main Dish
Cuisine
American
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Scallops are a delicious, easy low-carb option that are surprisingly simple to cook and even better to eat! This recipe for Seared Scallops withGarlic Sauce is just 250 calories per serving and looks stunning on the plate, making it perfect for a special dinner or a guilt-free indulgence.
Pair with cauliflower rice, zucchini noodles, or steamed veggies, and let the scallops take center stage with every tender, caramelized bite. Pro tip: choose dry scallops for the best sear, and be patientāletting them brown to perfection is key!
Tried it? Let us know how much you loved it!
Author:Chef Stacey
Ingredients
-
2 T neutral oil (peanut, canola, etc)
-
2 lbs. dry sea scallops
-
1 tsp Flavor Bomb Anything
-
3/4 C chicken stock, vegetable stock, fish stock or dry white wine
-
3 T butter
-
1 T Moxie Garlic and Chive Seasoning
- 3/4 C Half and Half
- Nonstick cooking spray
Directions
Add oil to a large frying pan and place on stove over high heat.
When pan is hot, add scallops, leaving space in between them, don't crowd or they will not cook evenly. Sprinkle with a little light dusting of Flavor Bomb Anything.
- Cook on high heat for about 7-8 minutes, until they have a lovely brown coating on them.
- Flip each scallop over using tongs and cook an additional minute or two on the opposite side. Scallops will be done when they turn opaque. Remove the scallops from the pan and place them in a dish to the side. Return the pan to the stove.
Add the stock, half and half and Garlic Seasoning. Ad the butter. Heat on high until boiling then reduce heat to medium high and let simmer until liquid is reduced by half. Be sure to scrape any "bits" (aka FOND) from the bottom of the pan for additional flavor.
- Add scallops back to the pan and toss to coat with the sauce and reheat. Divide into four equal portions and serve immediately with you favorite side dish.