Saturday, 13 January 2018

Scallops Parmesan ... delicious low carb food !


These are elegant little appetizers 'kissed with the flavours of wine and cheese ... everything about these are right ' says Anne Aobadia. You could start a special dinner party with these ... and they are low carb too! You could even consider this dish for a Valentine's Day starter!

Ingredients:
Serves Four
5g carbs per serving

8 scallops
1 tablespoon butter
1 shallot, finely chopped
4 tablespoons / 60ml white wine
1 cup / 240ml heavy (double) whipping cream
1⁄6 oz. / 30g grated parmesan cheese
salt and pepper

You may like to pair these with different types of dry wine, to accentuate the delicate flavours.
Please see Anne Aobadia's recipe instructions at Diet Doctor site here

Did you know that the history of Parmesan cheese and its etymology are fascinating, and it goes back a few centuries, please read more here  



Readers - you will find a variety of articles and recipe ideas, are within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

As always thanks for reading, and enjoy your weekend.

All the best Jan 
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20 comments:

  1. Anonymous13 January 2018 at 12:09

    Wonderful food, like the table flowers as well.

    Tina

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  2. Tom13 January 2018 at 12:15

    ...I love scallops.

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  3. Anonymous13 January 2018 at 12:23

    very fancy!! Interesting facts about Parmesan!

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  4. Jo13 January 2018 at 13:47

    They look delicious, and beautifully presented too.

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  5. eileeninmd13 January 2018 at 14:23

    Hello, this sounds like a delicious Scallop recipe. Your flowers are lovely.

    Thanks for sharing, have a happy day and weekend.

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  6. Ygraine13 January 2018 at 14:42

    I have never tried scallops before...so this should be interesting to try!
    Many thanks for this. ☺☺

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  7. sage13 January 2018 at 14:59

    I am now wanting scallops!

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  8. Out on the prairie13 January 2018 at 15:03

    yum! i like to make small cubes of parmesan marinated in balsamic vinegar for a appetizer

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  9. JFM13 January 2018 at 15:42

    Lovely to look at and sounds tasty, too...Yummmmmm~

    Hugs~

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  10. NCmountainwoman13 January 2018 at 16:24

    i'm surely going to make this. We love all the ingredients. Thanks for this recipe. It's a keeper.

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  11. William Kendall13 January 2018 at 16:29

    Appealing for those with a taste for seafood.

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  12. Christine13 January 2018 at 17:05

    I love scallops, off the check the Parmesan link.

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  13. Elephant's Child13 January 2018 at 20:11

    You present such varied recipes. Thank you.

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  14. Lee13 January 2018 at 21:52

    I love fresh scallops!! :)

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  15. Amy Purdy13 January 2018 at 22:44

    I love scallops. This is a lovely recipe.

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  16. HappyK14 January 2018 at 00:04

    We use quite a lot of Parmesan cheese here at my house.
    You have a nice wide range of recipes and have something for everyone. Thanks for taking the time to share them with us.

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  17. The Joy of Home with Martha Ellen14 January 2018 at 02:07

    How beautiful this recipe looks, Jan. I love scallops and so does my husband. I always have a block of Parmesan in my fridge. It adds so much flavor to dishes. Have a nice weekend. ♥

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  18. Sandra Cox14 January 2018 at 02:33

    Parmesan seems to go without about everything doesn't it?
    Hope you've had a grand weekend.
    Hugs

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  19. Magic Love Crow15 January 2018 at 01:21

    I'm allergic to scallops, but the recipe still looks so good! Big Hugs!

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  20. Debbie15 January 2018 at 03:40

    thanks jan, another good one. i am a scallop lover, i had them today!!!

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The lowcarb team value your comments. Thank you for taking the time to contribute to our blog. Please note! negative comments and insults from anonymous idiots, with nothing to add to the debate will not be authorised. However, we welcome constructive criticism.

The best of health to you and yours.

Eddie