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Enjoy the 4,000+ Low Carb Recipes!!!
You all may eventually realize I am a huge fan of fresh herbs. Basil is so versatile, smells amazing, and adds tremendous flavor to everything. Read on!
Fresh or frozen scallops (I use 10-12 of the big sea variety for me + one other person). If frozen, thaw completely or 3/4 complete
2 TBSP Butter
2 TBSP XV Olive oil
1/8 Yellow onion, slivered
about 5 cloves FRESH Garlic (pressed w/ a knife, no need to chop)
1 TBSP White Wine
How To Prepare:
--Simply bring some olive oil and butter to med-high heat until butter is frothy (not browned!)
-- Add scallops, and cook quickly on each side for immediate demi glace. Reduce heat to medium-low, toss in some garlic cloves and onion, and cook for appx ten mins w/ the lid on- turning scallops twice. Just before serving toss in the basil, and white wine for final caramelization/flavor.
--Immediately transfer scallops to plate and drizzle that magic "sauce" w/ onion/basil/garlic on top. Looks and smells heavenly.
Number of Servings:
Carbs per serving - include all nutritional information if known:
appx 5 carbs per 5-6 large scallop serving incl "sauce"