Ginger Garlic Scallops w Rice

Servings: 2
Calories: 213.8kcal/894.6kJ (per serving)
Fat: 13.9g (per serving)
Carbs: 9.3g (per serving)
Protein: 15.1g (per serving)

About

Plump scallops hold tons of flavor including fresh garlic and ginger activated in a hot butter glaze. All the flavors leftover in your cooking pan are soaked up in a bed of cauliflower rice that is finished off with a sticky-sweet soy sauce glaze. At your discretion you can garnish this dish with green onion, extra sesame seeds, lemon wedges, or even dried roasted seaweed strips.

Ingredients

3 teaspoon olive oil
4 ounce scallops
⅛ teaspoon salt
⅛ teaspoon black pepper, ground
½ teaspoon, whole pieces sesame seeds
1 tablespoon butter, unsalted
¼ teaspoon garlic
⅛ teaspoon ginger root, raw
⅛ teaspoon crushed red pepper by simply organic
1 ½ tablespoon soy sauce
½ teaspoon stevia in the raw, bakers bag
2 cup cauliflower rice

Instructions

Arrange in a wide pan a ½ teaspoon portion of olive oil per scallop. Place a scallop in each dollop of oil (approx. 3 scallops per serving). Sprinkle the salt, pepper, and sesame seeds over the scallops.
Cook the scallops over a medium-low heat for about 3 minutes per side. At your discretion, you may use a pair of tongs to pick up and sear the scallops on their edges as well, but this is not necessary.
Next, turn the stove heat to low and let the butter melt in the center of the scallops. Place the garlic, ginger, and red pepper in the melted butter. Allow the melted butter to pick up the spices and toss the scallops in the hot seasoned butter. Once the scallops are coated in butter, remove them to rest, leaving any excess fat and spices in the pan.
Keep the heat on low and stir the soy sauce and stevia into the butter sauce. Bring the liquid to a simmer.
Toss the cauliflower rice into the soy sauce mixture. Bring the heat back up to a medium and continually toss and cook the rice until it soaks up all the sauce and cooks to a sticky, golden brown. Serve immediately with the scallops.