Seared Scallops, Edamame Pasta (Low Carb)
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If you can sear scallops, you can consider yourself an accomplished cook. The good news is that it’s really not that hard. In fact, if you follow my tips, it’s pretty easy.
How do you sear scallops?
- Remove the side muscle.
- Clean the scallops.
- Dry the scallops.
- Bring the to room temperature.
- Get a HOT pan going with some oil, butter or both.
- Exercise patience.
How to Remove the Muscle of the Scallop
Remove the side muscle, by feeling for the rubbery piece of scallop that you can easily pull off. Sometimes the muscle is missing on a few of the scallops. It will feel differently.
Rinse in cold water, because there’s a lot of sand you have to wash off.
Dry the scallops with paper towels. You don’t want water hitting the pan or a wet scallop interfering with caramelization.
JBring the scallops to room temperature, so they brown quickly and will be cooked on the inside.
Heat up a hot pan, medium high and place scallops with adequate room so they will not steam but will brown.
Be patient. You don’t want to turn the scallops over until they move easily. At this point, the other side of the scallops only take a few seconds, because you don’t need to brown the underneath. That will most likely over-cook the scallop and make it rubbery. Some do brown underneath and if you do, do it quickly.
We recently had this very easy 10 minute dinner with this low carb pasta. The pasta is made with edamame and we were thrilled and thought it was good. I tossed with olive oil, garlic, chopped basil and red chili flakes. It was a great bite with the scallops.
The carbs for two ounces (which is a LOT of this type of pasta) is 7 net carbs. I can only eat one ounce because it appears like more pasta than regular pasta.
As an option, to make this even better, add some toasted panko crumbs. I use the Pork Panko because they are carb free. I like that extra crunch for texture.
I hope you enjoy this seared scallop dish as much as we did. There are so many ways to enjoy seared scallops. I would love to hear what you do.
Please follow me on instagram. If you make this recipe for low carb cream cheese frosting, please tag me #spinachtiger. I love to see you make these delicious recipes.
If you love this recipe, please give it five stars. It means a lot. xoxo
Seared Scallops, Edamame Pasta
Ingredients
- 1 pound wild scallops
- 2 tablespoons avocado oil
- 2 tablespoons butter
- big handful basil chopped
- salt
- pepper
- 4 ounces pasta I use this low-carb edamame
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1/2 teaspoon red chili flakes
- 1/4 cup pork panko optional
Instructions
- Remove the rubbery muscle on the side of the scallops.
- Rinse in cold water.
- Dry with paper towels.
- Bring to room temperature.
- Get pan hot. Add avocado oil. Add Butter.
- Place scallop in frying pan. Do not crowd or they will steam, not caramelize. You may have to cook into two batches.
- Fry for two minutes on one side, one minute on the other. Scallops move easily once caramelized.
- In meantime, boil water for pasta, cook according to directions. Reserve 1/4 cup water before draining.
- Toss pasta with olive oil, a little pasta water, garlic, basil, red chili flakes.
- Serve with Seared Scallops.
- Toast pork panko in frying pan (can use a little butter or oil)
- Toss pork panko over scallops.
- Season with salt and pepper.
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo
