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Scallops on Cauliflower Puree

Tomato Scallops on Cauliflower Puree

Dani
Served on cauliflower puree these tomato-y pan-fried scallops make for the perfect low-carb lunch or appetizer! 
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2 servings
Calories 146 kcal

Ingredients
  

  • 6 sea scallops
  • 2 tbsp butter
  • 1 small tomato I got mine from the farmers market, summer 'maters are too good
  • 1 tbsp fresh parsley chopped
  • 1 garlic clove garlic minced

Instructions
 

  • Dice the tomato and saute in the butter.
  • Add the scallops. Cook for two minutes on each side to properly brown.
  • Add the garlic and parsley and give it a toss.
  • Serve over cauliflower puree

Notes

serves 1 as a main. 

Nutrition

Serving: 1servingCalories: 146kcalCarbohydrates: 4gProtein: 6gFat: 11gSaturated Fat: 7gCholesterol: 41mgSodium: 282mgPotassium: 238mgSugar: 1gVitamin A: 1025IUVitamin C: 11.4mgCalcium: 6mgIron: 0.5mg
Keyword healthy scallops entree, low-carb scallops appetizer, pan-fried scallops
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