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Recipe Category: Seafood
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Ingredients
- 8 ounces (225 g) bay scallops
- 1 tablespoon (15 g) butter
- 1 1/2 teaspoons minced onion
- 1/2 clove garlic, crushed
- 1/2 cup (35 g) chopped mushrooms
- salt and pepper
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (120 ml) heavy cream
- guar or xanthan
- 40 g shredded Gruyere
Method
- Preheat the broiler to low
- In a medium-size saucepan, melt the butter over medium-low heat
- Add the onion and garlic and saute for just a minute or so
- Now add the mushrooms and saute, stirring frequently, until mushrooms have changed color and are limp
- Season a little with salt and pepper and add scallops and wine
- Heat it to a bare simmer and let simmer just until scallops are opaque; do not overcook
- Using a slotted spoon, scoop out the scallops and mushrooms and divide between two large scallop shells or two ovenproof ramekins
- Turn up the heat under the liquid remaining in the saucepan and let it boil hard for just a minute or so to reduce
- Turn heat back down and stir in cream
- Now, using a whisk and the guar or xanthan, thicken the sauce up a bit
- Add half the cheese and whisk until its melted
- Divide the sauce between the two shells or ramekins and divide the remaining cheese between the two servings
- Run the shells or ramekins under a low broiler about 4 inches (10 cm) from the heat until the tops have gotten golden-just 4 or 5 minutes
- Serve
Makes 2 servings
- Each with 26 g protein; 6 g carbohydrate; trace dietary fiber; 6 g usable carbs
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