Best 3 Low Carb Bay Scallop Recipes

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**Savor the Delights of Low-Carb Bay Scallops: A Culinary Journey of Flavor and Health**

Embark on a culinary adventure with our curated collection of low-carb bay scallop recipes. These succulent and tender morsels, harvested from the pristine waters of the Pacific Ocean, offer a delectable seafood experience. With their delicate briny flavor and firm texture, bay scallops elevate any dish to new heights of enjoyment. Whether you prefer the classic pan-seared scallops with a hint of garlic and butter or a more adventurous baked scallop casserole, our recipes cater to every palate. Discover the versatility of bay scallops in salads, pasta dishes, and even tacos. Each recipe is meticulously crafted to balance the natural sweetness of the scallops with a symphony of flavors, ensuring a memorable dining experience. Join us on this culinary journey as we explore the delectable world of low-carb bay scallop recipes, where taste and health harmoniously coexist.

Let's cook with our recipes!

LOW CARB SEARED SCALLOPS AND SPAGHETTI SQUASH RECIPE



Low Carb Seared Scallops And Spaghetti Squash Recipe image

A restaurant quality spaghetti squash recipe with seared scallops that looks and sounds fancy, but is so easy to make! From stove top to table top in 30 minutes!

Provided by Jordan

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 17

1 lb U-10 scallops
1 large spaghetti squash
1/2 cup cherry tomatoes
1/4 cup maitake mushrooms*
2 cups baby spinach
1/4 cup panko
1/4 cup half and half
1/4 cup grated parmesan cheese
1/2 lemon, (juice)
1/4 cup fresh chopped parsley
1/2 tbsp minced garlic
1/2 tbsp dried thyme
1/2 tbsp dried oregano
1 tbsp unbleached flour
1/4 cup white cooking wine
butter
olive oil

Steps:

  • Prepare the ingredients: cook the spaghetti squash (this post will give you step by step instructions), slice the tomatoes in half, and pull apart each mushroom "leaf". This article does a great job of explaining how to prepare maitake mushrooms.
  • Heat a non-stick pan with 1 tbsp of olive oil on medium-high heat. Add the panko and toast for 2-3 minutes, stirring constantly until lightly browned. Set aside.
  • Melt 2 tbsps butter, garlic, white cooking wine, and lemon juice in a small sauce pan on medium-low heat, then slowly whisk in half and half, thyme, oregano, and flour. Stir constantly until fully combined and sauce has thickened. Then remove from heat and sprinkle in 1 tbsp of grated parmesan cheese, return the sauce to the burner and simmer until ready to use.
  • Pat the scallops dry with a paper towel.
  • Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a large non-stick pan on high heat.
  • Add scallops to the pan, being careful not to overcrowd. Sear for 3-4 minutes on one side, then flip and finish searing for and additional minute. Immediately remove scallops from pan and transfer to a plate.
  • Using the same pan you cooked the scallops in, sauté the mushrooms with 1 tbsp of olive oil for 2-3 minutes.
  • Reduce the heat to low and add the spaghetti squash, tomatoes, and spinach to the pan with the mushrooms and slowly mix in the cream sauce. Adjust the amount of cream sauce added to your liking.
  • Transfer scallops back to pan and garnish with toasted panko, parmesan cheese and fresh chopped parsley.

Nutrition Facts : Calories 248 kcal, Carbohydrate 22 g, Protein 20 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 22 mg, Sodium 433 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

GARLIC BUTTER SEARED SCALLOPS (LOW-CARB, KETO)



Garlic Butter Seared Scallops (Low-carb, Keto) image

15 Minute Garlic Butter Seared Scallops are restaurant-quality and easy to achieve at home. Perfect for a date night in or dinner party with friends!

Provided by Amy Nash

Categories     Dinner

Number Of Ingredients 5

1 pound scallops
salt and pepper to taste
2 tablespoons avocado oil
3 tablespoons salted butter
3 cloves garlic minced

Steps:

  • Pat scallops dry on paper towels. Season with salt and pepper.
  • Heat a cast iron skillet or large pan over medium-high heat. Add avocado oil and wait until it is hot.
  • Lay scallops in the pan, leaving space so as not to crowd them. They should sizzle immediately. Cook for 2 minutes without touching them.
  • Flip the scallops and immediately add the butter and garlic. Cook for another 90 seconds to 2 minutes, spooning the melting butter and garlic over the scallops, until they are browned on both sides and opaque throughout, then remove from the pan to a plate.
  • Serve immediately with the pan juices drizzled over top.

Nutrition Facts : ServingSize 1 serving (1/4th recipe), Calories 219 kcal, Carbohydrate 4 g, Protein 14 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 50 mg, Sodium 520 mg, Sugar 1 g

LOW CARB SEARED SCALLOPS WITH CREAMED SPINACH



Low Carb Seared Scallops with Creamed Spinach image

A step-by-step on how to get perfectly seared scallops with a fennel crust and a creamy low carb spinach side dish.

Provided by dorothy stainbrook

Categories     Main Course

Number Of Ingredients 13

16 large sea scallops
4 tsp olive oil (divided)
3 Tbsp. butter (unsalted)
1 Lg onion (chopped)
3 cloves garlic
1/2 cup dry sherry (Or dry white wine)
12 oz. spinach (Frozen in bag)
1 Tsp salt
1/4 tsp freshly ground black pepper
1/2 cup heavy cream
1/2 Tsp nutmeg
1/4 cup Grated parmesan cheese
1 tsp ground fennel (optional: can use smoked paprika)

Steps:

  • Drain the scallops, pat them as dry as you can with paper towels and set them aside to dry out further.
  • Melt 1 Tbsp butter and 2 Tbsp oil in a large skillet over medium heat. Add the chopped onions to the skillet and saute for about 5 min. Or until light brown and caramelized. Once onions are caramelized, add the minced garlic for about 30 seconds (do not burn)
  • Add wine to deglaze the skillet and cook over med-high for a minute or two to blend. Add the spinach, cream, salt and pepper and nutmeg to the skillet and cook over med-low heat for about 5 minutes or until thoroughly blended. Taste and add more seasoning if needed. Fold in the cheese and remove from heat.
  • Pat the scallops dry again with paper towels, getting them as dry as you can to take a good sear. Season them with salt and pepper and ground fennel (sometimes I use smoked paprika).
  • In a clean, large skillet,heat 2 Tbsp of oil over high heat until shimmering hot. Place half of the scallops in the skillet, starting with the 6:00 position and moving clockwise around the skillet. Cook them, undisturbed, until browned on the bottom (resist the temptation to pick them up and look or move them, they will come away from the pan easily once they are seared). Flip them (after about 2-3 minutes and continue to cook about 1 minute longer. Repeat with remaining scallops, adding (and heating)more oil to the skillet before searing if needed.
  • Serve over the spinach and enjoy.

Nutrition Facts : Calories 341 kcal, Carbohydrate 8 g, Protein 13 g, Fat 27 g, Sugar 1 g, ServingSize 1 serving

Tips:

  • Choose fresh, high-quality scallops. Look for scallops that are plump and have a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
  • Pat the scallops dry before cooking. This will help them sear better and prevent them from steaming.
  • Season the scallops liberally. Scallops have a mild flavor, so don't be afraid to use a variety of seasonings. Some good options include salt, pepper, garlic powder, onion powder, and paprika.
  • Cook the scallops over high heat. This will help them sear quickly and prevent them from becoming tough.

Conclusion:

Low-carb bay scallops are a delicious and healthy seafood option. They are a good source of protein, omega-3 fatty acids, and vitamin B12. They are also low in calories and carbohydrates, making them a good choice for people who are following a low-carb diet. Scallops can be cooked in a variety of ways, but searing them is a quick and easy method that results in a delicious and flavorful dish.

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