Karla
Thu, Mar-21-02, 19:19
Since I have found so many great recipes here, I must post my favorite recipe for scallops. I have been making this for years, and it didn't even require any changes to make it low carb. I promise it is excruciatingly delicious and very easy. :dazzle:
Scallops with Sour Cream
1 pound scallops, bay or sea
1/2 pound mushrooms, sliced
3 T. butter
1 T. flour
1 cup sour cream
5 T. butter, softened
1 tsp. imported soy sauce
salt and pepper to taste
1/4 cup shredded Parmesan cheese
paprika
Poach the scallops 3 - 5 minutes in stock, water, wine, or any combination thereof, with a bay leaf and a couple of parsley sprigs. Place the scallops (without the bay and parsley) in a buttered shallow baking dish just large enough to hold them in one layer. Sprinkle with salt and pepper.
In a skillet saute the mushrooms in the 3 T butter until they are browned and transfer them to a bowl. Mix mushrooms with flour, stir in the sour cream, softened butter, soy sauce, and salt and pepper to taste.
Pour sauce over scallops, sprinkle with Parmesan cheese and paprika.
Bake at 400 degrees for 10 minutes. Serves 4.
The entire recipe has: 25.5 grams carbs
105.5 grams fat
93.7 grams protein
Per serving: 6.4 grams carbs
26.4 grams fat
23.4 grams protein
I used to serve this over rice, but now I serve it over cauliflower that has been shredded raw with the food processor and sauteed in butter. You could probably serve it with shredded and sauteed zucchini as well, but I haven't tried that.
Bon apetit!
Karla
Scallops with Sour Cream
1 pound scallops, bay or sea
1/2 pound mushrooms, sliced
3 T. butter
1 T. flour
1 cup sour cream
5 T. butter, softened
1 tsp. imported soy sauce
salt and pepper to taste
1/4 cup shredded Parmesan cheese
paprika
Poach the scallops 3 - 5 minutes in stock, water, wine, or any combination thereof, with a bay leaf and a couple of parsley sprigs. Place the scallops (without the bay and parsley) in a buttered shallow baking dish just large enough to hold them in one layer. Sprinkle with salt and pepper.
In a skillet saute the mushrooms in the 3 T butter until they are browned and transfer them to a bowl. Mix mushrooms with flour, stir in the sour cream, softened butter, soy sauce, and salt and pepper to taste.
Pour sauce over scallops, sprinkle with Parmesan cheese and paprika.
Bake at 400 degrees for 10 minutes. Serves 4.
The entire recipe has: 25.5 grams carbs
105.5 grams fat
93.7 grams protein
Per serving: 6.4 grams carbs
26.4 grams fat
23.4 grams protein
I used to serve this over rice, but now I serve it over cauliflower that has been shredded raw with the food processor and sauteed in butter. You could probably serve it with shredded and sauteed zucchini as well, but I haven't tried that.
Bon apetit!
Karla