keto scallops
AuthorTeamKeto
RatingDifficultyIntermediate

If you're a seafood lover then you need to try this absolutely scrumptious pan-seared keto scallops with pink peppercorn cream sauce and asparagus! The scallops are crispy on the outside and perfectly tender on the inside and it's pairing with a creamy peppercorn cream keto sauce make for the perfect dinner or lunch dish!

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Yields2 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
Ingredients
For the Asparagus:
 1 tbsp kosher salt
For the Scallops:
  cup unsalted butter
 12 large sea scallops (about 1¼ pounds), rinsed and muscle removed
 1 tsp kosher salt
 1 tbsp pink peppercorns
 4 tbsp heavy cream
Directions
1

Blanch the asparagus: Fill a 5-quart saucepan three-quarters full of water. Add the tablespoon of salt and bring to a boil, covered, over high heat. Blanch the asparagus in the boiling water for 1 to 2 minutes, then remove from the water and set aside.

2

Heat a large sauté pan over medium heat, then put the butter in the pan and allow it to heat up for 1 to 2 minutes.

3

Season the scallops with the salt and cracked pepper. Add the garlic and pink peppercorns to the pan and cook for 3 to 4 minutes. Add the scallops and sear for 2 to 3 minutes, then flip them over and sear for an additional 1 to 2 minutes for medium-cooked scallops. Remove the scallops from the pan and set aside.

4

Place the asparagus in the same pan you used to cook the scallops and sauté over medium heat for 2 to 3 minutes. Remove the asparagus from the pan and set aside.

5

Add the cream to the pan and whisk until the butter and cream have combined evenly.

6

To serve, divide the asparagus evenly among 4 plates, then place the keto scallops on top of the asparagus. Drizzle the cream sauce over the top and garnish with Himalayan salt.

7

Store the keto scallops in an airtight container in the refrigerator for up to 2 days.

Nutrition Facts

Servings 2

6.6g
Net Carbs

Amount Per Serving
Calories 520
% Daily Value *
Total Fat 41.2g64%
Total Carbohydrate 10.4g4%
Dietary Fiber 3g12%
Protein 27.1g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCuisineCooking Method

Ingredients

Ingredients
For the Asparagus:
 1 tbsp kosher salt
For the Scallops:
  cup unsalted butter
 12 large sea scallops (about 1¼ pounds), rinsed and muscle removed
 1 tsp kosher salt
 1 tbsp pink peppercorns
 4 tbsp heavy cream

Directions

Directions
1

Blanch the asparagus: Fill a 5-quart saucepan three-quarters full of water. Add the tablespoon of salt and bring to a boil, covered, over high heat. Blanch the asparagus in the boiling water for 1 to 2 minutes, then remove from the water and set aside.

2

Heat a large sauté pan over medium heat, then put the butter in the pan and allow it to heat up for 1 to 2 minutes.

3

Season the scallops with the salt and cracked pepper. Add the garlic and pink peppercorns to the pan and cook for 3 to 4 minutes. Add the scallops and sear for 2 to 3 minutes, then flip them over and sear for an additional 1 to 2 minutes for medium-cooked scallops. Remove the scallops from the pan and set aside.

4

Place the asparagus in the same pan you used to cook the scallops and sauté over medium heat for 2 to 3 minutes. Remove the asparagus from the pan and set aside.

5

Add the cream to the pan and whisk until the butter and cream have combined evenly.

6

To serve, divide the asparagus evenly among 4 plates, then place the keto scallops on top of the asparagus. Drizzle the cream sauce over the top and garnish with Himalayan salt.

7

Store the keto scallops in an airtight container in the refrigerator for up to 2 days.

Pan-Seared Keto Scallops with Pink Peppercorn Cream Sauce and Asparagus

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