Keto Garlic Parmesan Crusted Scallops with Arugula Salad Recipe

Keto Garlic Parmesan Crusted Scallops with Arugula Salad Recipe

For the Scallops:
12 large sea scallops, patted dry
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons almond flour
Salt and pepper, to taste
2 tablespoons olive oil, for searing

For the Arugula Salad:
4 cups arugula
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper, to taste
1/4 cup shaved Parmesan cheese
1/2 avocado, sliced (optional)

Prepare the Scallops:
In a small bowl, mix together the grated Parmesan, minced garlic, almond flour, salt, and pepper.
Coat each scallop in the Parmesan mixture, pressing gently to adhere.

Cook the Scallops:
Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops, making sure not to overcrowd the pan.
Sear for about 2-3 minutes on each side or until a golden crust forms and scallops are cooked through. Remove from the pan and set aside.

Make the Arugula Salad:
In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
Add the arugula to the bowl and toss to coat with the dressing. Gently mix in the shaved Parmesan and avocado slices, if using.

Arrange the arugula salad on plates. Top with the seared scallops and additional shaved Parmesan if desired. Serve immediately.

Enjoy this elegant and flavorful Keto Garlic Parmesan Crusted Scallops with Arugula Salad as a special dinner or a nutritious and delicious meal. The combination of creamy, crispy scallops with the light and zesty salad is sure to delight your taste buds.
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