Aunt Rocky’s Scallops in Brown Butter with Kumquat Glaze

Pat the scallops dry and set aside.

For the glaze, halve and seed the kumquat. Squeeze the juice into a small bowl. Thinly slice remaining pulp and skin, add to bowl. Add the Sukrin Fiber Syrup, soy sauce and ginger. Mix well with a fork. Set aside.

In a small frying pan, melt butter over medium heat and cook until it just barely begins to brown. Add scallops and quickly sear (about a minute on each side). Reduce heat to medium low, put a lid on the pan and continue cooking about 2 more minutes on each side. Test for doneness by cutting one of the scallops in half. It should be white all the way through. Transfer scallops to serving plate.

Add remaining brown butter from the pan to the glaze bowl. Mix well. Drizzle all of the glaze over the scallops and any side dishes on the plate.

For multiple servings, increase all ingredients as needed.

Tip: Sukrin Fiber syrup is very thick and tastes a lot like honey. It’s used as a honey replacement in low carb cooking. If you don’t have any, use sugar free pancake syrup instead. Paleos can use honey in place of the Sukrin.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 226, Total Fat 12 g, Saturated Fat 7 g, Sodium 686 mg, Potassium 270 mg, Total Carbohydrate 14 g, Dietary Fiber 8 g, Sugars 2 g, Protein 20 g. Macros: 51% fat, 38% protein, 11% carbs. [Note: to improve macros for this dish, serve with high fat sides.]

© March 29, 2017 Roxana Lopez for Aunt Rocky’s

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