Keto Coquilles St Jacques Recipe

Keto Coquilles St Jacques Recipe

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

1. Preheat the broiler to low
2. In a medium-size saucepan, melt the butter over medium-low heat
3. Add the onion and garlic and saute for just a minute or so
4. Now add the mushrooms and saute, stirring frequently, until mushrooms have changed color and are limp
5. Season a little with salt and pepper and add scallops and wine
6. Heat it to a bare simmer and let simmer just until scallops are opaque; do not overcook
7. Using a slotted spoon, scoop out the scallops and mushrooms and divide between two large scallop shells or two ovenproof ramekins
8. Turn up the heat under the liquid remaining in the saucepan and let it boil hard for just a minute or so to reduce
9. Turn heat back down and stir in cream
10. Now, using a whisk and the guar or xanthan, thicken the sauce up a bit
11. Add half the cheese and whisk until its melted
12. Divide the sauce between the two shells or ramekins and divide the remaining cheese between the two servings
13. 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
14. Serve

Makes 2 servings

1. Each with 26 g protein; 6 g carbohydrate; trace dietary fiber; 6 g usable carbs

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