Low Carb Scallops

The buttery sauce that is served with these scallops is seasoned with a serrano pepper, shallots, sherry and basil.

Ingredients:

• 12 large scallops
• 8 tablespoons butter
• 1/2 cup sherry
• 3/4 cup diced shallots
• 1 serrano pepper, diced
• 1/2 cup heavy cream
• 2 teaspoons basil
• Salt and pepper to taste
• 6 ounces arugula
• Cherry tomatoes for garnish

Directions:

In a large saute pan, heat 4 tablespoons butter. Sear scallops on one side until golden then remove from heat. Add remaining butter to same pan, add serrano pepper, shallots, basil and sherry. Place arugula in center of plate, spoon sauce on top of arugula then add 3 scallops to each plate. Garnish with basil and tomatoes.

Number of Servings: 4