Pan-fried Scallops with Cauliflower Puree
Pan-fried Scallops with Cauliflower Puree and Crispy Bacon
Yes, keto as served. About 8g net carbs per serving, on the higher side for Scottish food, so watch the portion.
What it is
Fresh Scottish scallops, pan-fried in butter until perfectly caramelized, served atop a smooth, creamy cauliflower puree instead of traditional potato or pea puree, often garnished with crispy bacon lardons.
Key ingredients
Scallops, butter, cauliflower puree, bacon lardons
Optional tweaks
Confirm no flour is used in the pan-frying process or for thickening the puree. Ensure puree is made with cauliflower and cream, not potato or high-carb vegetables.
Watch out for
Sometimes vegetable purees can contain hidden sugars or starches. Ensure no flour or starch is used in making the sauce or searing the scallops.
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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