LOW Carb : T's Bounty Scallops with winesauce (or add shrimp)

Bounty Scallops

T’s Bounty Scallops with winesauce

 

Ingredients:

14 sea scallops, halved   ( you can add equal amounts of shrimp to this if you would like it too)

3 Tbsp cup unsalted butter

1/3 cup white wine

3/4 cup vegetable stock

1 teaspoon chopped fresh ginger

1 clove garlic, minced

1 small carrot, chopped

1/2 leek, chopped

chopped fresh parsley for garnish

salt and pepper to taste

Dash of cayenne pepper

 Preparation:

Saute a tiny bit of butter, garlic, and ginger together.  Add vegetable stock, ginger, wine, and garlic to boil in the same saute skillet. Mix in the carrots and leek, and reduce heat to low. Simmer 5 minutes. Mix in scallops. Stir in butter slowly. Continue cooking until butter is melted and scallops are opaque. Sprinkle with parsley, and season with salt and pepper to serve.  Add dash of cayenne to taste.

About 4 servings and only about 6 net carbs per serving!

Hi,

I am only 4.5 weeks out, but I can tell you are going to be my FAVORITE poster!

This sounds wonderful and I love scallops.


Thanks,
Kimberly

Well I love to keep new ideas flowing to the wonderful people who like what I cook.  I never want people bored of the choices we should have....

Thanks so much for the kind words!

T.

Oh my I have everything I need to make this, guess what is on the menu for tomorrow night??

T,

I am assuming scallops out of the shell?  I am salivating again.

Anne

Anne, yep take them outta the shell and depending on how big they are, you may have to cut them in half (so thy're easier to cook and much easier to eat as well!)  Cut them in a cross (like slicing a tube sideways) section, that way it will be still round but in a smaller portion.  You can get the most tender scallops that way.

So happy to see my faovrite posters on the boards!

T.