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prep time
5 min
cook time
15 min
ready time
20 min
Low Carb Ginger Garlic Scallops with Rice
Plump scallops hold tons of flavor including fresh garlic and ginger activated in a hot butter glaze. All the flavors leftover in your cooking pan are soaked up in a bed of cauliflower rice that is finished off with a sticky-sweet soy sauce glaze. At your discretion you can garnish this dish with green onion, extra sesame seeds, lemon wedges, or even dried roasted seaweed strips.
Jessica L.
Net Carbs
6.1 g
Fiber
3.1 g
Total Carbs
9.3 g
Protein
15.1 g
Fats
13.9 g
214 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive Oil
3 teaspoon
Scallops
4 ounce
Salt
⅛ teaspoon
Black Pepper, Ground
⅛ teaspoon
Sesame Seeds
½ teaspoon, whole pieces
Butter, Unsalted
1 tablespoon
Garlic
¼ teaspoon
Ginger Root, Raw
⅛ teaspoon
Crushed Red Pepper by Simply Organic
⅛ tsp
Soy Sauce
1-½ tablespoon
Stevia In The Raw, Bakers Bag
½ teaspoon
Cauliflower Rice
2 cup
Recipe Steps
steps 5
20 min
Step 1
Arrange in a wide pan a ½ teaspoon portion of olive oil per scallop. Place a scallop in each dollop of oil (approx. 3 scallops per serving). Sprinkle the salt, pepper, and sesame seeds over the scallops.Step 2
Cook the scallops over a medium-low heat for about 3 minutes per side. At your discretion, you may use a pair of tongs to pick up and sear the scallops on their edges as well, but this is not necessary.Step 3
Next, turn the stove heat to low and let the butter melt in the center of the scallops. Place the garlic, ginger, and red pepper in the melted butter. Allow the melted butter to pick up the spices and toss the scallops in the hot seasoned butter. Once the scallops are coated in butter, remove them to rest, leaving any excess fat and spices in the pan.Step 4
Keep the heat on low and stir the soy sauce and stevia into the butter sauce. Bring the liquid to a simmer.Step 5
Toss the cauliflower rice into the soy sauce mixture. Bring the heat back up to a medium and continually toss and cook the rice until it soaks up all the sauce and cooks to a sticky, golden brown. Serve immediately with the scallops.
Comments
JulieX 2 years ago
Delicious! I left out the stevia.
Markomia 3 years ago
I added scallions to the cali rice and squeezed fresh lemon juice on scallops.
Jklittlewood 4 years ago
Very hot and spicy avoid this recipe if you don’t like that. Should be a warning saying how hot recipes are wasted a lot of food tonight!!!
Killerdolphin 2 years ago
Thanks for the tip - I will keep in mind that if a recipe calls for red pepper that it will add heat. Good to know.
Marcie 3 years ago
You can leave out the red pepper flakes and it won't be hot.
Nancy 4 years ago
Delicious, I received Alaskan scallops for Christmas perfect dish for them
JoeRodrigues 34 4 years ago
Very simple to make and quick
JoeRodrigues 34 4 years ago
Absolutely amazing...I am for sure going to make this again soon.