Seared Scallops in Creamy Garlic Sauce
Scallops make for a delicious and easy low carb recipe, Optavia Lean and Green meal. Sweet, tender and juicy, they are actually quite simple to cook and even better to eat! What's even better is that incredible recipe comes in at ONLY 250 calories per serving! True!
This quick and easy recipe for Seared Scallops in Creamy Garlic Sauce packs a huge bonus: not only is it easy, but it looks incredibly impressive on a plate. So... if you're having someone over for dinner, or just want to sit down to a guilt-free meal that makes you think you're splurging, this is a great recipe for you!
This pairs really well with served cauliflower rice, zucchini noodles (or other vegetable noodles) or just a veggie side dish like steamed broccoli or even a simple salad. The scallops take center stage here and I promise you'll love ever tender bite.
One word to the wise- to get this great caramel color on the scallops, there are only 2 requirements: the right scallops and patience. Be sure to purchase what are called dry scallops.
Dry scallops are not injected with preservatives or saline solution (I know, YUK, right??) and will sear beautifully. The others simply release the water that's in them and steam rather than brown.
Patience... well that's the hard part. You don't need a lot of time to cook the scallops and make them brown, but you do need to resist the urge to flip them over too soon. Using a good quality non-stick pan and medium-high heat will do the trick.
Have you made this recipe? Be sure to tell us all about it below- we can't wait to hear how delicious this was for you!
2 lbs. dry sea scallops
- 3/4 C chicken stock, vegetable stock, fish stock or dry white wine (if not on program)
- 2 T butter
1 T (one capful) Stacey Hawkins Garlic and Spring Onion Seasoning
- 3/4 C Half and Half
- Nonstick cooking spray
- Spray large nonstick pan with nonstick cooking spray and place on stove over high heat.
When pan is hot, add scallops, leaving space in between them, don't crowd or they will not cook evenly. Sprinkle with a little light dusting of Dash of Desperation.
- Cook on high heat for about 7-8 minutes, until they have a lovely brown coating on them.
- Flip each scallop over using tongs and cook an additional minute or two on the opposite side. Scallops will be done when they turn opaque. Remove the scallops from the pan and place them in a dish to the side. Return the pan to the stove.
- Stir in the butter until melted to make a quick pan sauce. Be sure to scrape any "bits" from the bottom of the pan for additional flavor.
- Add the stock, half and half and Garlic Seasoning. Heat on high until boiling then reduce heat to medium high and let simmer until liquid is reduced by half.
- Add scallops back to the pan and toss to coat with the sauce and reheat. Divide into four equal portions and serve immediately with you favorite side dish.
Chef's Notes & More
Serving Size is 7 ounces of scallops and 1/4 of the remaining reduced sauce.
1 - Leanest
2 - Condiments
2 - Healthy Fat
The mom-trepreneur FOODIE behind the brand, now 100 pounds lighter.Read stacey’s story