Low carb pasta night! Don’t you just want to face dive into his cheesy garlicky sauce??? Whether you choose to use regular pasta noodles, zoodles, oodles or any other veggies to swim in here, you’ll be pleasantly surprised with the taste!
I chose zucchini noodles (zoodles) to hang out with my scallops for this meal and it did not disappoint! This is how it all went down.
Rinse thawed scallops in cool water. Pat dry and sprinkle each side with salt and pepper.
Heat olive oil over medium heat in nonstick pan until hot. Then add scallops to frying pan. They should sizzle slightly when added. Watch them like a hawk, you don’t want to overcook them.
Cook 2-3 minutes per side or until done. Drop 1 tbsp of butter right before turning the scallops, they should have a nice golden brown sear.
Remove scallops from frying pan and set aside.
Add the other tbsp of butter and garlic to pan and lower the heat, stirring and scraping up bits from pan. About 60 seconds. Any longer or with high heat the garlic will burn so watch out.
Add chicken broth, stirring occasionally, 4-5 minutes and watch it thicken.
Add heavy whipping cream, Parmesan, and lemon juice.
Stir often as it thickens, for 7-10 minutes.
If using zoodles (zucchini noodles) add those first and cook for about 3-4 minutes until tender.
Add scallops back to pan, cover with sauce and sprinkle dill. Then add the scallops on top. You can also use fettuccini or spaghetti of course! I’m just keeping it low carb for today.
Top with optional dill and serve warm with grated Parmesan on top. Enjoy!
Low Carb Scallops in Creamy Garlic Sauce with Zoodles
WHAT
• 1 lb scallops, thawed
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 tablespoons butter
• 1-2 tablespoon minced/mashed garlic
• 1/4 cup chicken broth
• 1/2 cup heavy whipping cream
• 1/4 cup Parmesan cheese
• fresh lemon juice from 1/2 of a lemon
• 1 tbsp of fresh dill
HOW
1. Rinse thawed scallops in cool water. Pat dry and sprinkle each side with salt and pepper.
2. Heat olive oil over medium heat in nonstick pan until hot.
3. Add scallops to frying pan. They should sizzle slightly when added. Watch them like a hawk, you don’t want to overcook them.
4. Cook 2-3 minutes per side or until done. Drop 1 tbsp of butter right before turning the scallops, they should have a nice golden brown sear.
5. Remove scallops from frying pan and set aside.
6. Add the other tbsp of butter and garlic to pan and lower the heat, stirring and scraping up bits from pan. About 60 seconds. Any longer or with high heat the garlic will burn so watch out.
7. Add chicken broth, stirring occasionally, 4-5 minutes and watch it thicken.
8. Add heavy whipping cream, Parmesan, and lemon juice. Stir often as it thickens, for 7-10 minutes.
9. Add scallops back to pan, cover with sauce and sprinkle dill. If using zoodles (zucchini noodles) add those first and cook for about 3-4 minutes until tender. Then add the scallops on top. You can also use fettuccini or spaghetti of course! I’m just keeping it low carb for today.
10. Top with optional dill and serve warm with grated Parmesan on top. Enjoy!
Xo, Ana
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