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!

Happy Cooking!

Stacey


Seared Scallops in Creamy Garlic Sauce

  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 20 Minutes

Servings: ~4 Serving 

Ingredients

Instructions

  1. Spray large nonstick pan with nonstick cooking spray and place on stove over high heat.

  2. When pan is hot, add scallops, leaving space inbetween them, don't crowd or they will not cook evenly. Sprinkle with a little light dusting of Dash of Desperation.

  3. Cook on high heat for about 7-8 minutes, until they have a lovely brown coating on them.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

    Serving Size is 7 ounces of scallops and 1/4 of the remaining reduced sauce. Serves 4.

Nutrition Facts

Optavia Counts Per Serving

0 -  Lean

0 - Leaner

1 - Leanest

0 - Green

2 - Condiments

2 - Healthy Fat

Weight Watchers Points
Per Serving

3 Weight Watchers Points

Like This Recipe?

Why not make more easy meals ALL the time? You don’t have to suffer any longer w ith dinners that take too long, have WAY too many ingredients and that turn out BORING.

Why not eat delicious foods that are easy to make and just might help you lose weight in the pro- cess? I know, it is a stupid question, lol. Thatʼs why Iʼm here- to help you make good food, fast and easy. Without Stacey Hawkins, food is boring. Want more? Check out all the Meal Making Systems here and then get cooking. All the reviews canʼt be wrong. Your tastebuds (and your jeans) are waiting!

Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.


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