• tmacon1963

Low Carb Pan Seared Scallops with A White Wine , Tarragon, Shallot Cream Sauce. 10 gram net carbs

Updated: Sep 12, 2019

For the seafood lovers out there here is a nice scallop dish with a flavorful cream sauce that has a nice light flavor to accompany natural sweetness of the scallops. Serve this dish with a salad for a light lunch or dinner.





Low Carb Pan Seared Scallops with a White Wine, Tarragon, Shallot Cream Sauce.


Ingredients.


For the Scallops


12, Large Sea Scallops for three to four servings.

2-3 Tbsp. Ghee or light Olive Oil.

3- Tbsp. Butter.

Salt and fresh cracked pepper.

For the sauce

2-3 Shallots minced.

2- Tbsp. minced fresh Tarragon.

2- Tsp minced fresh Tarragon reserved.

1- Cup dry white wine or vermouth.

½ Tsp fresh cracked pepper.

1 ½ Cup heavy cream.

4- Tbsp. cold butter.

1- Lemon.

Pinch of Nutmeg.

Pinch of Cayenne pepper.


Preparation.


Set Scallops out to come to room temperature.


Zest lemon and reserve zest.


In a sauce pan over high heat, place shallots, tarragon, cracked pepper and wine. Bring to a boil, till wine is cooked away. (Au Sec).


Add cream, nutmeg, juice of half lemon and any collected juices from the scallops.

Reduce heat and simmer till sauce thickens and naps the back of a wooden spoon.

Reduce heat to low and beat in butter till fully incorporated. Do not allow to boil once the butter is added.


Strain Sauce through a sieve to remove all solids, add cayenne pepper, reserved Tarragon stir and taste for seasoning. Add salt if necessary. Cover and keep warm till ready to serve.

For the scallops.


Pat dry the scallops


In a heavy bottomed sauté, heat ghee to smoke point.


Add scallops and sear both sides to produce a nice brown flesh. Reduce heat as necessary.

After both sides of scallops are seared add fresh butter and reduce heat to medium, salt and pepper at this time.


While tilting the pan with one hand, use a spoon to baste the scallops with the browned butter till the scallops are cooked and have firmed up.


Remove scallops to a paper towel and blot off excess basting fat.


On a warm plate, Spoon out some sauce over the plate, place 3 or 4 scallops over sauce, then drizzle sauce over top of scallops and garnish with the lemon zest and fresh tarragon.


Serve immediately.

Nutrition Facts Servings 4.0 Amount Per Serving calories 536 % Daily Value * Total Fat 47 g 72 % Saturated Fat 28 g 138 % Monounsaturated Fat 11 g Polyunsaturated Fat 2 g Trans Fat 1 g Cholesterol 145 mg 48 % Sodium 586 mg 24 % Potassium 410 mg 12 % Total Carbohydrate 10 g 3 % Dietary Fiber 0 g 1 % Sugars 4 g Protein 17 g 34 % Vitamin A 56 % Vitamin C 0 % Calcium 1 % Iron 2 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professiona

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