Low Carb Pan Seared Scallops With Toasted Garlic Oil Soy Sauce
How to Make It
Step 1
Place scallops on a baking rack that has been placed over a rimmed baking sheet. If your scallops are frozen, they will release quite a bit of water. Allow them to thaw overnight or longer, but not more than 2 days. Placing them like this in the fridge will allow them to thaw and dry out before the searing process. This results in the best sear possible. Not to mention, they will be ready to go when it is showtime.
Step 2
In a small saucepan, add 2 tbsp avocado oil and minced garlic. Place pan over medium heat. Cook garlic slowly, turning the heat down if the garlic is browning too fast.
Step 3
It is ok to cook it on the lowest heat and allow the garlic to slowly brown. Cook until all garlic is browned.
Step 4
Then place garlic oil in a mixing cup or bowl and combine with the soy sauce.
Step 5
Sprinkle scallops with the kosher salt on both sides. Heat a medium-sized nonstick skillet over medium-high heat until very hot. Play it safe and give the pan 15-20 seconds more to heat than you think. Add 2 tbsp avocado oil, adding more if it doesn’t cover the entire pan. You want to make sure you have a nice even layer. Add the scallops to the pan. Allow them to sear for several minutes. Do not be tempted to peek under the scallops to check the sear. This will break the sear. Do not flip the scallops until you can clearly see a golden brown edge forming.
Step 6
Flip the scallops and cook for only a few seconds longer. You do not want to overcook them. The total cook time for these scallops is around 3-4 minutes max.
Step 7
Add a little garlic oil and soy sauce mixture to the plates for serving and top with hot, seared scallops and freshly sliced scallions. You will have extra garlic oil soy sauce which you can use to season other meats with.
Ingredients
- Scallops – 8 ounce
- Coarse Kosher Salt by Morton – ¼ tsp
- Avocado Oil – 4 tablespoon
- Garlic – 2 tablespoon, chopped
- Soy Sauce – 4 tablespoon
- Scallions – 1 medium – 4 1/8″ long