Grilled Scallops with Asparagus
ChefRhonda PlataDifficultyBeginnerWith a grill, a few minutes to marinate the scallops, and a few simple ingredients, you can have an elegant and filling keto dinner that is more than the sum of its parts. If you don't have or like asparagus, summer squash cut into batons or sliced thinly lengthwise makes a great substitute.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 259
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 14g5%
- Dietary Fiber 4g16%
- Sugars 3g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Pat the scallops dry with a paper towel.
In a bowl, whisk half of the oil, half of the lemon juice, garlic, salt, and black pepper. Add the scallops and marinate for 15 minutes.
Coat the asparagus with the remaining oil and season with salt and pepper.
Preheat the grill to medium heat. Place the scallops on one side of the grill and the asparagus on the other side.
Grill the scallops on each side for three to four minutes or until cooked through and slightly charred. Roll the asparagus when you turn the scallops. Remove the scallops from the heat and grill the asparagus for a few minutes longer.
To serve, divide the mixed greens, asparagus, and scallops evenly between plates. Drizzle the remaining lemon juice onto both plates. Enjoy!
Ingredients
Ingredients
Directions
Directions
Pat the scallops dry with a paper towel.
In a bowl, whisk half of the oil, half of the lemon juice, garlic, salt, and black pepper. Add the scallops and marinate for 15 minutes.
Coat the asparagus with the remaining oil and season with salt and pepper.
Preheat the grill to medium heat. Place the scallops on one side of the grill and the asparagus on the other side.
Grill the scallops on each side for three to four minutes or until cooked through and slightly charred. Roll the asparagus when you turn the scallops. Remove the scallops from the heat and grill the asparagus for a few minutes longer.
To serve, divide the mixed greens, asparagus, and scallops evenly between plates. Drizzle the remaining lemon juice onto both plates. Enjoy!
