Muiríní Éireannacha Pan-Seared le Pancetta Crispy agus Puree Cóilis
Pan-Seared Irish Scallops with Crispy Pancetta and Cauliflower Puree
Yes, with a tweak: ensure no flour or starch is used to thicken any scallop sauce. About 6g net carbs per serving.
What it is
Delicately pan-seared Irish scallops served atop a creamy cauliflower puree, garnished with crispy pancetta for added texture and flavour. A sophisticated and keto-friendly seafood dish.
Key ingredients
Irish scallops, pancetta (cured pork belly), butter/olive oil, cauliflower, heavy cream, garlic, salt, black pepper.
How to make it keto
Ensure no flour or starch is used to thicken any scallop sauce. Confirm cauliflower puree is made with heavy cream and butter, explicitly without potatoes or other starchy vegetables.
Watch out for
Flour/cornstarch in scallop pan sauce; potato mixed into cauliflower puree; sugar in pre-cured pancetta (unlikely to be significant); non-keto garnishes.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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