Each July I catch fresh scallops and I’m always looking for a new keto way to eat them. This is what I tried this year and they turned out great.
- 1.5 TBSP olive oil
- 1.5 pounds of bay scallops (thawed if frozen)
- 4 cloves of garlic, minced
- 1/2 cup of a white wine (choose one you’d drink; don’t use cooking wine)
- 2 TBSP Lemon juice
- 1/2 TBSP dried parsley
- 4 TBSP butter, still solid/cold, cut into small cubes
- 1/4 tsp cayenne pepper
- Pink salt and black pepper
- Heat a large skillet over medium-high heat; add in olive oil
- Right as the oil starts to smoke, add in the scallops in a single layer, and cook without stirring for 30 seconds
- Add the garlic to the pan and stir it around in the scallops. Cook another 30 seconds. It should smell fragrant.
- Stir in wine and lemon juice; bring to a boil and cook another 30 seconds. Remove from heat.
- Stir in the parsley and cold butter. Keep stirring until butter melts completely.
- Stir in cayenne, salt and pepper
- Serve immediately in a bowl with a spoon
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