\nElevate your seafood game with this simple yet impressive recipe that combines the richness of garlic butter with the brightness of lemon zest. Perfect for a quick dinner or special occasion.<\/p>\n
Are you looking for some delicious and creamy keto scallop recipes to spice up your meal routine? Look no further! Scallops are a great source of protein and pair perfectly with a variety of flavors. In this article, we’ll be diving into 20 mouth-watering keto scallop recipes that will satisfy your cravings while keeping you within your daily carb limit. From classic dishes like garlic butter scallops to innovative creations like bacon-wrapped scallops with avocado cream, we’ve got you covered.<\/p>\n
Whether you’re a seasoned cook or just starting out on your keto journey, these recipes are sure to please even the pickiest of eaters. And the best part? They’re all quick and easy to make, so you can get back to enjoying your day without spending hours in the kitchen. So go ahead, indulge in some creamy goodness, and let us guide you through a culinary adventure that’s low-carb, high-fat, and totally delicious!<\/p>\n
\nElevate your seafood game with this simple yet impressive recipe that combines the richness of garlic butter with the brightness of lemon zest. Perfect for a quick dinner or special occasion.<\/p>\n
Ingredients:<\/p>\n
– 12 large scallops
\n– 2 cloves garlic, minced
\n– 2 tablespoons unsalted butter
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1 teaspoon grated lemon zest
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
Instructions:<\/p>\n
1. Preheat oven to 400\u00b0F (200\u00b0C).
\n2. Rinse scallops under cold water, pat dry with paper towels.
\n3. In a small bowl, mix together garlic and butter until well combined.
\n4. Place the scallops on a baking sheet lined with parchment paper.
\n5. Dot the top of each scallop with the garlic butter mixture.
\n6. Drizzle lemon juice over the scallops and sprinkle with lemon zest.
\n7. Season with salt and pepper to taste.
\n8. Bake for 12-15 minutes or until scallops are cooked through.
\n9. Garnish with chopped parsley, if desired.<\/p>\n
Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Cook fettuccine according to package instructions; drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Preheat the oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large sea scallops Instructions:<\/strong><\/p>\n 1. Rinse the scallops under cold water and pat dry with paper towels. Cooking Time:<\/strong> None! This dish is best served chilled or at room temperature.<\/p>\n Ingredients:<\/p>\n – 12 large scallops Instructions:<\/p>\n 1. Rinse the scallops under cold water, pat dry with paper towels. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large sea scallops, rinsed and patted dry Instructions:<\/strong><\/p>\n 1. Cook the bacon in a large pot over medium heat until crispy. Remove from pot with a slotted spoon. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Heat the vegetable oil in a wok or large skillet over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 head of cauliflower Instructions:<\/strong><\/p>\n 1. Pulse cauliflower in a food processor until it resembles rice. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Rinse scallops under cold water and pat dry with paper towels. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound large scallops Instructions:<\/strong><\/p>\n 1. Bring a large skillet over medium-high heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large mushroom caps (such as portobello or cremini) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 15-18 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Rinse the scallops under cold water, pat dry with paper towels. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large bell peppers, any color Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Discover the delicious world of creamy keto scallop recipes! With 20 mouth-watering dishes to try, you’ll be spoiled for choice. From classic garlic butter and lemon zest to more adventurous options like bacon-wrapped scallops with avocado cream and spicy Sriracha scallops with coconut cream, there’s something for every taste. Whether you’re looking for a quick weeknight dinner or a special occasion meal, these creamy keto scallop recipes are sure to impress.<\/p>\n","protected":false},"excerpt":{"rendered":" Are you looking for some delicious and creamy keto scallop recipes to spice up your meal routine? Look no further! Scallops are a great source of protein and pair perfectly with a variety of flavors. In this article, we’ll be diving into 20 mouth-watering keto scallop recipes that will satisfy your cravings while keeping you … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":14373,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-14659","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/14659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=14659"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/14659\/revisions"}],"predecessor-version":[{"id":14660,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/14659\/revisions\/14660"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/14373"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=14659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=14659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=14659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Bacon-Wrapped Scallops with Avocado Cream<\/h2>\n
\nElevate your seafood game with this decadent and flavorful dish that combines the richness of bacon, the tenderness of scallops, and the creaminess of avocado.<\/p>\n
\n– 6 slices of thick-cut bacon
\n– 1 ripe avocado
\n– 2 cloves of garlic, minced
\n– 1 tablespoon freshly squeezed lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. Wrap each scallop with a slice of bacon, securing it with a toothpick if needed.
\n3. Place the bacon-wrapped scallops on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the bacon is crispy and golden brown.
\n4. Meanwhile, mash the avocado in a bowl and mix in garlic, lemon juice, salt, and pepper.
\n5. Serve the scallops with a dollop of avocado cream and garnish with chopped fresh herbs like parsley or chives.<\/p>\nCreamy Tuscan Scallops with Spinach<\/h2>\n
\nElevate your seafood game with this rich and flavorful dish that combines succulent scallops, wilted spinach, and a creamy Tuscan sauce. Perfect for a special occasion or a cozy night in.<\/p>\n
\n– 2 cups fresh spinach leaves
\n– 1\/4 cup heavy cream
\n– 2 tablespoons unsalted butter
\n– 2 cloves garlic, minced
\n– 1 teaspoon dried basil
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. Rinse scallops and pat dry with paper towels.
\n3. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
\n4. Add scallops and cook for 2-3 minutes per side, or until browned and cooked through.
\n5. Remove scallops from skillet and set aside.
\n6. Reduce heat to medium. Add heavy cream and stir until slightly thickened.
\n7. Stir in basil and spinach leaves until wilted.
\n8. Serve scallops with creamy spinach sauce spooned over the top. Sprinkle with Parmesan cheese, if desired.<\/p>\nParmesan-Crusted Scallops with Cauliflower Mash<\/h2>\n
\nElevate your seafood game with this mouthwatering recipe featuring crispy Parmesan-crusted scallops paired with a creamy cauliflower mash.<\/p>\n
\n– 1 cup panko breadcrumbs
\n– 1\/2 cup grated Parmesan cheese
\n– 2 cloves garlic, minced
\n– 1\/4 cup olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)
\n– Cauliflower Mash:
\n\t+ 1 head cauliflower, broken into florets
\n\t+ 2 tablespoons butter
\n\t+ 1\/2 cup heavy cream
\n\t+ Salt and pepper to taste<\/p>\n
\n2. In a shallow dish, mix together panko breadcrumbs and Parmesan cheese.
\n3. Dip each scallop in the breadcrumb mixture, pressing gently to adhere.
\n4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear scallops for 1-2 minutes on each side, then transfer to the preheated oven. Cook for 8-10 minutes or until cooked through.
\n5. Meanwhile, prepare Cauliflower Mash: Steam cauliflower florets until tender. Melt butter and mix with heavy cream. Combine with steamed cauliflower and season with salt and pepper.
\n6. Serve scallops atop Cauliflower Mash, garnished with chopped parsley if desired.<\/p>\nSpicy Sriracha Scallops with Coconut Cream<\/h2>\n
\nElevate your seafood game with this bold and creamy recipe, perfect for a quick weeknight dinner or special occasion. Pan-seared scallops meet the spicy kick of sriracha, balanced by the richness of coconut cream.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 tablespoon sriracha sauce
\n– 1\/4 cup coconut cream
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Rinse scallops under cold water, pat dry with paper towels.
\n3. Heat olive oil in a large skillet over medium-high heat. Add scallops and cook for 2-3 minutes per side, until golden brown.
\n4. Remove scallops from skillet and set aside. Reduce heat to medium.
\n5. In the same skillet, add sriracha sauce and stir to combine with any remaining pan juices.
\n6. Stir in coconut cream and bring to a simmer. Cook for 1-2 minutes, until slightly thickened.
\n7. Serve scallops with the spicy coconut cream sauce spooned over the top. Garnish with cilantro leaves, if desired.<\/p>\nScallop and Mushroom Alfredo<\/h2>\n
\nThis creamy pasta dish combines succulent scallops with saut\u00e9ed mushrooms and a rich Alfredo sauce, perfect for a quick and satisfying dinner.<\/p>\n
\n– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tablespoons butter
\n– 2 cloves garlic, minced
\n– 1 cup heavy cream
\n– 1\/2 cup grated Parmesan cheese
\n– 1 teaspoon dried parsley
\n– Salt and pepper to taste
\n– 8 oz fettuccine pasta<\/p>\n
\n2. In a large skillet, melt butter over medium-high heat. Add garlic and saut\u00e9 for 1 minute.
\n3. Add mushrooms and cook until tender, about 3-4 minutes.
\n4. Add scallops and cook for an additional 2-3 minutes, or until opaque and firm to the touch.
\n5. In a separate saucepan, combine heavy cream and Parmesan cheese; bring to a simmer over medium heat.
\n6. Stir in parsley, salt, and pepper to taste.
\n7. Combine cooked pasta, mushroom-scallop mixture, and Alfredo sauce. Toss to coat.<\/p>\nLemon Garlic Scallops with Zoodles<\/h2>\n
\nThis recipe combines the sweetness of scallops with the zestiness of lemon and garlic, served with a refreshing zucchini noodle base. Perfect for a quick and easy dinner that’s sure to impress.<\/p>\n
\n– 2 cloves of garlic, minced
\n– 1\/4 cup freshly squeezed lemon juice
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– 2 medium zucchinis
\n– Optional: chopped fresh parsley for garnish<\/p>\n
\n2. In a small bowl, whisk together lemon juice, garlic, salt, and pepper.
\n3. Rinse scallops under cold water and pat dry with paper towels.
\n4. Place scallops on a baking sheet lined with parchment paper and drizzle with olive oil.
\n5. Drizzle the lemon-garlic mixture evenly over the scallops.
\n6. Bake for 12-15 minutes or until scallops are cooked through.
\n7. Meanwhile, spiralize zucchinis into noodles (or use store-bought).
\n8. Serve scallops atop zoodles and garnish with parsley if desired.<\/p>\nScallop Ceviche with Avocado and Lime<\/h2>\n
\nFresh scallops marinated in a zesty mixture of lime juice, mixed with creamy avocado and a hint of onion, make for a refreshing and light appetizer or snack.<\/p>\n
\n– 1 ripe avocado, diced
\n– 1\/2 red onion, thinly sliced
\n– 1\/4 cup freshly squeezed lime juice
\n– 1 tablespoon chopped fresh cilantro (optional)
\n– Salt to taste<\/p>\n
\n2. In a large bowl, combine the scallops, avocado, and red onion.
\n3. Pour in the lime juice and toss gently to coat.
\n4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
\n5. Just before serving, sprinkle with cilantro if desired and season with salt to taste.<\/p>\nPan-Seared Scallops with Brown Butter Sauce<\/h2>\n
\nPan-Seared Scallops with Brown Butter Sauce: Elevate your seafood game with this indulgent yet effortless recipe.<\/p>\n
\n– 2 tablespoons unsalted butter
\n– 1 tablespoon olive oil
\n– 1\/4 cup white wine (optional)
\n– 1 clove garlic, minced
\n– Salt and pepper to taste
\n– Fresh parsley or thyme for garnish<\/p>\n
\n2. Heat the butter in a large skillet over medium-high heat until it starts to brown (about 2 minutes).
\n3. Add the olive oil, garlic, salt, and pepper. Cook for an additional minute, stirring constantly.
\n4. Add the scallops to the pan; sear for 2-3 minutes on each side or until they reach your desired level of doneness.
\n5. Remove the scallops from the pan and place them on a plate. Tent with foil to keep warm.
\n6. If using white wine, add it to the pan and cook until reduced by half (about 1 minute).
\n7. Pour the brown butter sauce over the scallops and garnish with fresh parsley or thyme.<\/p>\nScallop and Bacon Chowder<\/h2>\n
\nA creamy and flavorful chowder that combines the sweetness of scallops with the smokiness of bacon.<\/p>\n
\n– 6 slices of bacon, diced
\n– 2 medium onions, chopped
\n– 2 cloves of garlic, minced
\n– 1\/2 cup all-purpose flour
\n– 1 cup clam juice
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
\n3. Add the flour and cook for 1 minute, stirring constantly.
\n4. Gradually add the clam juice and heavy cream, whisking continuously.
\n5. Bring the mixture to a simmer and cook for 5 minutes or until thickened slightly.
\n6. Add the scallops and cooked bacon to the pot. Simmer for an additional 2-3 minutes or until the scallops are opaque and cooked through.
\n7. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.<\/p>\nCajun Scallops with Creamy Grits<\/h2>\n
\nThis recipe combines the tender sweetness of scallops with the bold flavors of Cajun cuisine, served over creamy grits. Perfect for a quick and impressive dinner party.<\/p>\n
\n– 1\/2 cup Cajun seasoning
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1\/4 cup heavy cream
\n– 1\/2 cup grits
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a small bowl, mix together Cajun seasoning and olive oil.
\n3. Season scallops with the Cajun mixture, letting excess liquid drip off.
\n4. Heat a skillet over medium-high heat; sear scallops for 2-3 minutes per side, or until cooked through.
\n5. Meanwhile, cook grits according to package instructions.
\n6. In a separate saucepan, combine heavy cream and chopped onion. Simmer over low heat until the mixture thickens slightly.
\n7. Serve scallops atop creamy grits, garnished with chopped parsley if desired.<\/p>\nScallop Stir-Fry with Sesame and Ginger<\/h2>\n
\nThis recipe is a flavorful and quick stir-fry that combines succulent scallops with the warmth of ginger and the nuttiness of sesame. It’s perfect for a weeknight dinner or a special occasion.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1-inch piece of fresh ginger, peeled and grated
\n– 2 cloves garlic, minced
\n– 1 tablespoon soy sauce
\n– 1 tablespoon sesame oil
\n– 1 teaspoon honey
\n– Salt and pepper to taste
\n– Sesame seeds for garnish (optional)<\/p>\n
\n2. Add the grated ginger and cook for 30 seconds, until fragrant.
\n3. Add the scallops and cook for 2-3 minutes per side, until they’re cooked through.
\n4. Remove the scallops from the pan and set aside.
\n5. In the same pan, add the garlic, soy sauce, sesame oil, and honey. Cook for 1 minute, stirring constantly.
\n6. Return the scallops to the pan and stir to coat with the sauce.
\n7. Season with salt and pepper to taste.
\n8. Garnish with sesame seeds, if desired.
\n9. Serve immediately.<\/p>\nScallop and Asparagus Risotto (Cauliflower Rice)<\/h2>\n
\nThis creamy risotto recipe is a perfect blend of fresh asparagus, succulent scallops, and the subtle flavor of cauliflower rice. A quick and easy dinner option that’s sure to impress!<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 1 pound scallops, rinsed and patted dry
\n– 2 cups fresh asparagus, trimmed
\n– 1 cup vegetable broth, warmed
\n– 1\/4 cup white wine (optional)
\n– 2 tablespoons unsalted butter
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. Heat oil in a large skillet over medium-high. Add onion, cook 3 minutes. Add mushrooms, cook until tender.
\n3. Add scallops, cook 2-3 minutes per side or until cooked through. Remove from pan.
\n4. Add asparagus to the same pan, cook until tender.
\n5. In a separate pot, combine broth and wine (if using). Bring to a simmer.
\n6. Add cauliflower rice to the skillet with onion mixture. Cook, stirring constantly, for 3-4 minutes or until tender.
\n7. Stir in butter until melted. Season with salt and pepper to taste.
\n8. Serve immediately, topped with scallops, asparagus, and Parmesan cheese (if using).<\/p>\nScallop Piccata with Capers and White Wine<\/h2>\n
\nA classic Italian dish gets a seafood twist in this Scallop Piccata recipe, featuring succulent scallops saut\u00e9ed in a zesty white wine and caper sauce.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1\/4 cup white wine (dry)
\n– 2 cloves garlic, minced
\n– 1 tablespoon fresh capers, rinsed and chopped
\n– 1 tablespoon unsalted butter
\n– Salt and pepper to taste
\n– Fresh parsley leaves for garnish<\/p>\n
\n2. In a large skillet, heat olive oil over medium-high heat.
\n3. Add garlic and saut\u00e9 1 minute until fragrant.
\n4. Add scallops and cook 2-3 minutes per side, or until golden brown.
\n5. Remove scallops from pan and set aside.
\n6. Reduce heat to medium, then add white wine and capers. Scrape up any browned bits from the bottom of the pan.
\n7. Simmer sauce for 2-3 minutes, or until slightly reduced.
\n8. Add butter and stir until melted.
\n9. Serve scallops with sauce spooned over the top and garnished with parsley leaves.<\/p>\nScallop and Shrimp Scampi<\/h2>\n
\nThis quick and easy recipe combines succulent scallops and shrimp with garlic, lemon, and parsley for a mouthwatering seafood dish that’s perfect for a weeknight dinner.<\/p>\n
\n– 1\/2 pound large shrimp, peeled and deveined
\n– 4 tablespoons (1\/2 stick) unsalted butter
\n– 2 cloves garlic, minced
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 tablespoon chopped fresh parsley
\n– Salt and pepper to taste
\n– Fettuccine or linguine pasta, cooked according to package instructions<\/p>\n
\n2. Add butter and cook until melted. Add garlic and saut\u00e9 for 30 seconds.
\n3. Add scallops and shrimp; cook for 2-3 minutes per side, until pink and just cooked through.
\n4. Remove seafood from skillet and set aside.
\n5. Add lemon juice and parsley to the same skillet; stir to combine.
\n6. Serve seafood over pasta with the lemony sauce spooned on top.<\/p>\nScallop Tacos with Low-Carb Tortillas<\/h2>\n
\nA flavorful and refreshing twist on traditional tacos, this recipe combines succulent scallops with bold Mexican flavors and low-carb tortillas for a guilt-free treat.<\/p>\n
\n– 1\/4 cup lime juice
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 1 teaspoon cumin
\n– Salt and pepper to taste
\n– 8-10 low-carb tortillas (such as almond flour or coconut flour)
\n– Chopped cilantro, avocado, and red onion for garnish<\/p>\n
\n2. In a bowl, whisk together lime juice, garlic, olive oil, cumin, salt, and pepper. Add scallops and marinate for at least 30 minutes.
\n3. Grill scallops for 2-3 minutes per side, until cooked through.
\n4. Warm low-carb tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n5. Assemble tacos by placing grilled scallops onto tortillas, followed by desired toppings (cilantro, avocado, red onion).
\n6. Serve immediately and enjoy!<\/p>\nScallop and Pesto Stuffed Mushrooms<\/h2>\n
\nElevate your appetizer game with these decadent scallop and pesto stuffed mushrooms. Succulent scallops, rich pesto, and earthy mushrooms combine for a flavor explosion that will leave you wanting more.<\/p>\n
\n– 1 pound scallops
\n– 1\/4 cup pesto
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Rinse the mushroom caps and remove stems.
\n3. In a skillet, heat olive oil over medium-high. Add scallops and cook until golden brown, about 2-3 minutes per side.
\n4. Stuff each mushroom cap with cooked scallops, leaving a small border around the edges.
\n5. Drizzle pesto over the scallops and sprinkle with salt and pepper to taste.
\n6. Bake for 12-15 minutes or until mushrooms are tender and filling is heated through.
\n7. Garnish with chopped parsley, if desired.<\/p>\nScallop and Chorizo Skillet<\/h2>\n
\nSavor the flavors of Spain with this vibrant skillet dish, featuring succulent scallops and spicy chorizo.<\/p>\n
\n– 4 slices of chorizo sausage, sliced
\n– 2 tablespoons olive oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add the chorizo slices and cook for 2-3 minutes or until browned, stirring occasionally. Remove from the skillet and set aside.
\n3. In the same skillet, add the diced onion and minced garlic. Cook for 2-3 minutes or until the onion is translucent.
\n4. Add the scallops to the skillet and cook for 2-3 minutes per side or until they are cooked through.
\n5. Return the chorizo to the skillet and stir to combine with the scallops and onions.
\n6. Season with smoked paprika, salt, and pepper to taste.
\n7. Garnish with chopped parsley if desired.
\n8. Serve hot and enjoy!<\/p>\nScallop and Avocado Salad with Lime Dressing<\/h2>\n
\nThis refreshing salad combines succulent scallops with creamy avocado, tangy lime juice, and crunchy red onion for a light and flavorful dish perfect for warm weather.<\/p>\n
\n– 2 ripe avocados, diced
\n– 1\/4 cup freshly squeezed lime juice
\n– 1\/4 cup olive oil
\n– 1 small red onion, thinly sliced
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high heat. Add the scallops and cook for 2-3 minutes per side, or until they’re cooked through.
\n3. In a large bowl, combine the diced avocado, red onion, and lime juice.
\n4. Slice the cooked scallops into thin strips and add to the bowl.
\n5. Season with salt and pepper to taste.
\n6. Garnish with fresh cilantro leaves, if desired.<\/p>\nScallop and Cream Cheese Stuffed Peppers<\/h2>\n
\nA flavorful twist on traditional stuffed peppers, this recipe combines succulent scallops with cream cheese and roasted vegetables for a mouthwatering main course.<\/p>\n
\n– 12 large scallops
\n– 8 oz cream cheese, softened
\n– 1\/2 cup chopped fresh parsley
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste
\n– 1 tablespoon olive oil<\/p>\n
\n2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
\n3. In a bowl, mix together scallops, cream cheese, parsley, lemon juice, salt, and pepper.
\n4. Stuff each pepper with the scallop mixture, filling to the top.
\n5. Drizzle the tops with olive oil and cover the baking dish with aluminum foil.
\n6. Bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes or until the peppers are tender.<\/p>\nSummary<\/h2>\n