Pan-seared scallops with herb butter sauce (recipe)
| Pan-seared scallops with herb butter sauce (recipe) | |
|---|---|
| Name | Pan-seared scallops with herb butter sauce |
| Ingredients | Unsalted butter • Extra virgin olive oil • Kosher salt • Fresh ground black pepper • Unsalted butter • Leeks • Dry white wine • Fresh parsley • Fresh chives • Lemon zest • Kosher salt • Fresh ground black pepper • Lemon wedges |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.416666667 |
| Keto friendliness | Keto friendly |
| Calories | 225.7 |
| Fat | 15.5 |
| Protein | 14 |
| Carbohydrate | 4.9 |
| Fiber | 0.3 |
| Net carbohydrates | 4.6 |
| Sugar | 0.4 |
| Saturated fat | 7.9 |
| Cholesterol (mg) | 57.7 |
| Sodium | 448.4 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Pan-seared scallops with herb butter sauce (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Pan-seared scallops with herb butter sauce (recipe) image(external)
Recipe instructions
- Rinse scallops under cold water. Pat the scallops dry with paper towels; surface moisture prevents browning.
- Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add the oil and butter, and heat until hot. Pat the scallops dry once more and put them in the pan in a single layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them aside. Let the pan cool for a minute before you make the sauce.
- Return the pan to medium heat. Add half of the butter (1 1/2 tbsp. and the leeks; sautv until the leeks begin to soften, about 1 minute. Add the wine and simmer until reduced by about half, another 1 to 2 minutes. Add the herbs and lemon zest. Reduce the heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any gathered juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
-
Serve and Enjoy!.
Food tags
Lunch/Snacks, Weeknight, Brunch,, Easy
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
- Keto friendly foods list with over 15000 foods in color coded tables!
Time:
Prep Time in Hours and Mins:25M
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Contributors: Prab R. Tumpati, MD
