We do enjoy scallops, but they can be quite expensive. However, once in a while we do include them in our LCHF menu plans. I think when you "say the word scallops you know that a truly fabulous meal is about to be served. They are considered a power food, as they are more than 80% protein, plus they are a decent source of magnesium and potassium if you havent tried eating them yet, you should! Did you know there are several kinds of scallops coming from the sea? Of course, there is the common sea scallop, there are also Weathervane, Japanese, Bay, Pink, Spiny, Calico, Queen and Icelandic scallops.
How to choose the best scallops for dinner? First off, always choose wild scallops versus farmed ones. Secondly, look at freshness and whether they are wet- or dry-packed. Go for the dry-packed ones, always. Wet-packed scallops are often soaked in a phosphate whitening solution, allowing the scallop to absorb more liquid what you are buying is a waterlogged scallop with possibly a faint chemical aftertaste. Plus, they dont sear well with all the extra water. If you cant find them dry-packed, or not at all, the next best option is to purchase them frozen. Simply thaw them in the refrigerator overnight and proceed as planned.
Scallops and cauliflower fit in nicely with the Low Carb/Keto lifestyle by their very nature of being, why not complement that with a Keto salad? A cucumber and radish salad comes in with just a few grams of carbs, while adding a delicate pop of colour to the plate."
cucumber, radish and dillready to prepare
Ingredients
3 tbsp. olive oil
1 small head cauliflower, cut into florets
1 lb. fresh sea scallops
2 tbsp. grass-fed butter or ghee
1 green onion, chopped
1/2 cup white wine
Sea salt and freshly ground pepper, to taste
8 fresh basil leaves, minced
Nutritional Details
Per Serving : Protein 24g Carbs 10g Fat 17g
Need help with weight measurement conversion
this may help - see here
Instructions
can be seen here
I hope you may enjoy this recipe suggestion soon.
All the best Jan