Keto Paleo Scallops with Garlic Butter Sauce
Recipe type: Main
Serves: 2 servings
A delicious dish rich with buttery and umami flavor, given by the secret ingredient - anchovies. Can be a main dish or an appetizer.
  • 2.5 tablespoons butter
  • 2 garlic cloves, finely sliced
  • 2 anchovy filets
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 8 scallops
  • 1 large zucchini, spiralized or grated into strips.
  1. In a medium skillet melt the butter on very low heat, then add in the garlic. Cook the garlic for about 5 minutes, without letting it brown. If the garlic starts turning brown immediately lower the heat. Add the anchovies and start mashing them with the garlic using a fork.
  2. Cook until they have formed a smooth paste, and the garlic is completely cooked, about 10 more minutes.
  3. Raise the heat to medium and add the scallops to the skillet. Cover with a lid and cook until done but not overcooked, 3 to 5 minutes depending on the size of the scallops. If cooked too long they will become rubbery and tough! Turn once while cooking. Sprinkle with the salt and pepper.
  4. Remove the scallops and 2 tablespoons of sauce from the skillet, and set aside, keeping warm.
  5. Add the zucchini to the skillet and saute' until just tender, about 2 to 3 minutes.
  6. Serve the scallops on the zucchini, dividing the sauce on top.
Nutrition Information
Serving size: 4 scallops Calories: 289 Fat: 10.5 gr Carbohydrates: 5.7 net Fiber: 1gr Protein: 5 gr
Recipe by The Nourished Caveman at