AuthorTeamKetoIf 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!
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.
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.
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.
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.
Add the cream to the pan and whisk until the butter and cream have combined evenly.
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.
Store the keto scallops in an airtight container in the refrigerator for up to 2 days.
Servings 2
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.
Ingredients
Directions
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.
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.
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.
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.
Add the cream to the pan and whisk until the butter and cream have combined evenly.
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.
Store the keto scallops in an airtight container in the refrigerator for up to 2 days.
