Low-Carbohydrate Appetizers
LOW-CARB STOVE TOP SCALLOPS WITH RED PEPPER PUREE
10g net carbs; 15g fat
(All Carb and Fat Values Are Approximate)

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Recipe by Pamela White, FabJob.com

• 1 1/2 pounds jumbo scallops
  
• 1 1/2 tablespoons olive oil
  
• 3 tablespoons butter, separated
  
• 1 orange
• Extra butter
  
• 2 cups diced red pepper
  
• 1/2 cup diced onion
  
• 1/2 cup cilantro leaves

• In large skillet, warm up olive oil.
  
  
• Add 1 tablespoon butter, letting it melt over medium heat.
  
  
• Add onions and peppers to skillet and sauté until onions are translucent.
  
  
• Add cilantro, stir once and remove vegetables from skillet.
  
  
• Set aside.
  
  
• Place half of the scallops in the skillet.
  
  
• Melt the rest of the butter (2 tablespoons) and add the juice of one orange.
  
  
• Brush this on top of the scallops.
  
  
• Turn them over after five minutes.
  
  
• Cook for five, then turn over again for five more minutes.
  
  
• Remove the scallops.
  
  
• Repeat the above with the second half of scallops.

Vegetables can be pureed into a lively sauce, or spooned around scallops as sautéed vegetables for an exciting visual element of bright red, white and green. Serves four.

Per serving: (minus unknown items: orange and cilantro:) 298 Calories; 10g Carbohydrates; 2g Dietary Fiber; 15g Fat; 29g Protein; 79mg Cholesterol; 364mg Sodium.
(All Values Are Approximate)

Note: A side of mashed three cheese cauliflower is a side dish with lots of fiber, flavor and few carbs. Cut up and bowl cauliflower for 10 minutes or until soft. Drain and add grated romano, asiago and parmesan cheeses. Cream with a mixer.

	About Pamela White: Pamela White is a food writer, restaurant critic and book author from New York. Her book "Become a Food Writer," is available at FabJob.

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