December 26 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Appetizer
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Appetizer Scallops parmesan
Oh, wow, are we in love with these elegant little appetizers kissed with the flavors of wine and cheese. Everything about these are right! Start a festive dinner with these, and watch them evaporate off the platter. Pure, low carb love.
USMetric
servingservings
Ingredients
- 8 8 scallopscallops
- 1 tbsp 1 tbsp butter
- 1 (1 oz.) 1 (30 g) shallot, finely choppedshallots, finely chopped
- ¼ cup 60 ml white wine
- 1 cup 240 ml heavy whipping cream
- ¼ cup 60 ml grated Parmesan cheese
- salt and pepper
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Chop the shallot finely and sauté in butter or oil until soft without letting it turn brown.
- Add wine and stir. Let simmer until most of the wine is gone.
- Pour in the cream and bring to a boil for a couple of minutes.
- Stir in parmesan cheese, salt, and pepper. Remove from heat.
- In a hot pan, brown the scallops for no more than 30 seconds on each side until nicely browned.
- Finish them off in the oven using the broil function for a few minutes at 450°F (225°C), or until the sauce has turned golden brown.
Tip!
Make sure the scallops are dry before broiling, let sit on a paper towel to dry off. Pair these with different types of dry wine, to accentuate the delicate flavors.
Although it's not clear in the recipe, so using the photo as a guide, I plan to use a cookie sheet as a base, put a browned scallop on a flattened parchment cupcake liner, pour some of the cream mixture over the scallop then broil.
If there is a better process please let me know. Tia!
So it's either nothing (like a lot of meat and fishes) or it's way too much for a keto diet... Anyone?