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Keto Creamy Garlic Scallops over Cauliflower Rice

Keto Creamy Garlic Scallops Over Cauliflower Rice

How do we feel about scallops? Good. Cuz, I LOVE THEM. They’re perfect little morsels of sweetness and they pick on every flavor profile perfectly. They’re loaded with protein and super keto friendly. So, let’s go!!!

You’ll note that in the pic, I didn’t spoon over all the sauce. It didn’t photograph too well. But, load up on the sauce. it’s PERFECT. Oh, and this recipe is the epitome of 30-minute keto. Cuz, honestly, it’ll be done in less time that that.

Keto Creamy Garlic Scallops over Cauliflower Rice

Keto Creamy Garlic Scallops over Cauliflower Rice

Creamy Garlic Scallops over Cauliflower Rice

For the scallops,
2 tablespoons of olive oil
1 ½ pounds of scallops
2 tablespoons of butter
5 garlic cloves, minced
1 good pinch of salt
1 good pinch of pepper
⅓ cup of chicken bone broth
1 cup of heavy cream
1 tablespoon of lemon juice
¼ cup of chopped parsley

Start by heating a cast iron skillet on the stove.

Next, make sure you pat each scallop dry using a paper towel. Then, add in the olive oil and make sure it almost smokes. Add the scallops in a single layer. Season with salt and pepper. Allow the scallops to cook evenly on one side for about 2-3 minutes without touching them. This will ensure a crust forms. Then, flip the scallops and cook on the other side. Once each side is golden brown, remove from the skillet.

In the same pan, melt the butter and then add in the garlic. Next, add the broth and simmer for about 2 minutes until the broth reduces. Add in the cream and simmer until the sauce has thickened. Then, add in the lemon juice, along with scallops and parsley. Once the scallops are warm, you’re ready to serve.

Serve over cauliflower rice. Recipe to follow

Cauliflower Rice

1 large head of cauliflower
2 tablespoons of butter
1 cup of onion, diced
1 ½ teaspoons of Kosher salt
1 tablespoon of parsley, chopped
1 tablespoon of cilantro, chopped

Using a food processor, chop the cauliflower into small crumbles.

Then, heat a skillet, Add in the butter and once it melts, add in the onions. Cook on medium heat until the onions are fragrant.

Then, add in the cauliflower. Cook for about 6-8 minutes or until the cauliflower has softened. Season with salt and then garnish with the chopped parsley and cilantro.

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