Today I am sharing 2 recipes in 1. The first one is a simple broiled scallops, and the second a creamy version of it. I do allow myself a little fat on my Dukan Diet, so I went with the creamy version today, but if you want to be very strict with your diet, try the broiled version only.
The 2 recipes start the same way, the only different is the sauce. Basically you do the broiled scallops and if you want the creamy one, you make the sauce!
So let's start with the broiled scallops:
- Fresh scallops (3 per person for an appetizer, 4-6 for a main dish)
- Butter (optional)
- Sea Salt
- Garlic Powder
- PAM Butter Cooking spray
- Fresh Lemon juice (optional)
Wash your scallops very gently and pat them dry.
Spray a tray with PAM. Put the scallops on the tray and sprinkle sea salt, pepper and garlic powder to taste. Top with a little butter (or spray with PAM butter again)
Put the seasoned scallops under your broiler for 2 minutes, turn them around and broil for another 2 minutes. Turn them around again and check for done-ness. They should be slightly browned, soft and tender. If they are not ready, leave them in the broiler for another minute.
Serve and squeeze some lemon juice on top if desired. You are done!!
Now for the creamy version, prepare the following sauce while the scallops are in the broiler. Be careful not too forget about the scallops!!
- Chopped onions (2 tbsp for 8 scallops)
- 2 chopped roasted garlic cloves (see recipe)
- 1/4 cup of light cream (can be done with milk but it will be more runny)
- 1/2 tbsp of chicken bouillon powder
- Fresh grated nutmeg to taste
- Pepper to taste
- PAM Butter Cooking Spray
- Fresh chopped Parsley to decorate
Spray a pan with PAM and add the onion and garlic. Cook on medium heat until onions are transparent.
Add the cream or milk and the chicken bouillon, add the nutmeg and pepper and reduce. About 2 minutes.
You are done! To serve, put 3 or 4 broiled scallops on a plate, top with the sauce and sprinkle some chopped parsley. Enjoy it!