Total Pageviews

Friday, 26 October 2018

Scallops : Pan-fried with crisp pancetta, watercress & lemon crème fraîche


We do enjoy scallops, but they can be quite expensive. However, once in a while we do include them in our LCHF menu plans.

If you are ever near Mudeford Quay, in Dorset, it is well worth visiting the fresh fish stall to buy scallops. If you are down that way, I can recommend it. It's a lovely place to visit. Walk along and take in the sights and sounds, see the local fishing boats, have a ferry boat ride over to Mudeford Sandbank - take time to spend a relaxing day.

Of course you can get scallops in your local fish-monger or supermarket and the recipe below is well worth making, especially if you have an anniversary, special birthday, or some other special occasion coming up soon?

So for this lovely recipe which only has 1.9g carb per serving, here is what you will need for two people.

Ingredients:
Serves Two
1 tbsp. extra virgin olive oil
½ tsp Dijon mustard
1 tsp white wine vinegar
25g crème fraîche
1 lemon, zested and juiced
25g fresh watercress, leaves picked and thick stalks discarded
40g diced pancetta
6 fresh scallops

Method:
1. In a large bowl, whisk together the olive oil, mustard and vinegar and season with black pepper.
2. In a separate bowl, mix the crème fraîche with a little lemon juice. Set aside. Divide the watercress between each plate and drizzle with the dressing.
3. Heat a dry frying pan until hot. Add the pancetta and fry for 2 minutes until it begins to release some fat, then add the scallops and fry for 30 seconds to 1 minute on each side, until opaque and just cooked through. Add a little lemon juice to the pan.
4. Place 3 scallops on each plate of watercress, spooning over the pancetta and pan juices. Serve with the lemon crème fraîche and garnish with the zest.

Each serving provides:
1.9g carbohydrate 0.5g fibre 15.2g protein 16.0g fat

See the original recipe here

Some General Information About Scallops:
"Buyer's guide:
Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested by hand-diving - this method has less impact on the environment than dredging for scallops does (though carefully monitored dredging at limited times is less damaging to the sea bed than random dredging).
Preparation:
Scallops can be steamed, fried or grilled but should be cooked gently and only for a very short time or their delicate flavour and texture will be spoiled. Steam them in wine with aromatics as you would mussels, or wrap them in prosciutto and grill or fry for a few minutes. Scallops go well with Asian ingredients: try pan-frying them in oil with ginger and fresh coriander. They're also a good complement to hearty flavours such as bacon, chorizo, black pudding or watercress. Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to five king scallops per person for a main meal or about a dozen queen scallops."

Above words taken from here

Mudeford Quay, Dorset, UK

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.

All the best Jan

32 comments:

Jo said...

It looks delicious. Dorset is on my list of places I'd like to visit so I'll put Mudeford Quay on the list for when we do eventually get there.

Francisco Manuel Carrajola Oliveira said...

Gosto bastante de vieiras.
Um abraço e bom fim-de-semana.

Andarilhar
Dedais de Francisco e Idalisa
Livros-Autografados

Victor S E Moubarak said...

You do tempt us with wonderful recipes and dishes. Thank you Jan.

God bless you.

Tom said...

...scallops are a treat.

Christine said...

I may try this thanks!

Benita Roberts said...

Mudeford Quay looks beautiful! The recipe looks and sounds delicious. I'm not a huge fan of scallops, but the hubster loves them! Have a great one!

PerthDailyPhoto said...

Perfect light summer lunch Jan.. as it happens summer will soon be here in Perth 😉

Chris Lally said...

Oh, this looks so good! Thank you, Jan.

JFM said...

Looks delicious Jan 💮

Valerie-Jael said...

Sounds delicious, and what a beautiful place to visit! Have a great day, hugs, Valerie

Regine Karpel said...

Love.

Out on the prairie said...

Hard to find nice ones close, may have to make a road trip.We were just talking about them sounding better than the trout we have been eating

William Kendall said...

That would be good for those who like seafood.

NCmountainwoman said...

We're having scallops tonight. I'm switching my recipe and going to try yours. Yum.

Lois said...

Scallops are one of my favorites and fortunately they are not very expensive here in Florida. In fact, scalloping season around here is a fun time when you can go out and get your own fresh scallops at the beach.

Elephant's Child said...

That sauce sounds good.

Dewena said...

I'm ashamed to admit I've never tried scallops and yet I bet I'd like them. This recipe looks and sounds delicious!

Kezzie said...

This does sound nice! Alas, we have no fishmonger near us though we aren't too far from a Seaside town so we probably could get them from there I suspect. I enjoy your recipes!

Sandy said...

Looks yummy, I need to look up one item you mentioned...a type of cream?

Lowcarb team member said...

Sandy said:
Looks yummy, I need to look up one item you mentioned...a type of cream?

Many thanks for your comment and question Sandy.
This article about 'What's the Difference Between Sour Cream and Crème Fraîche?' may help, please find it here
https://www.thekitchn.com/whats-the-difference-between-sour-cream-and-crme-frache-203467

This Wikipedia one may also help
https://en.wikipedia.org/wiki/Crème_fraîche

All the best Jan

bill burke said...

Scallops is one of my favorites. Sounds and looks delicious.
Thanks, Jan.

Lorrie said...

How delicious looking. We love scallops for a treat once in a while, too.

DIMI said...

Hello Jan!
Wow! Great recipe! My mum loved Scallops!
Beautiful picture of Dorset ,I would love to visit on day!
Thank you for sharing! Have a lovely day and a happy weekend!
Dimi...

Iris Flavia said...

Hubby´d love it, but I can´t make myself eat.. fish is the most I can do ;-)
But if I take chicken instead...

baili said...

Must be delicious dish dear jan!

winters are still in milder mode here yet we have started to add fish in our daily meals

thank you for the all the recipes you share here my friend!

Carol Blackburn said...

I have a local restaurant that makes the absolute BEST bacon wrapped scallops.

Linda Calverley said...

I do like scallops when they're cooked well but I've never tried cooking them myself.

Teresa said...

Una receta muy buena. Besitos.

Phil Slade said...

It's really strange. I love scallops but Sue can't eat any shellfish as it always makes her ill. But she's OK with prawns!

eileeninmd said...

Hello, Hubby and I love scallops. This recipe sounds yummy.
Thanks for sharing. Have a happy Sunday!

carol l mckenna said...

Yummy ~ panchetta is always delish!

Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)

Magic Love Crow said...

We are allergic to scallops, but I do like the recipe! Big Hugs!