Category: Lisa’s Keto Kitchen

Mexican Meatloaf – Keto Friendly

slicedmexicanmeatloaf

Another day – another discovery of a #KetoFriendly main dish that your family won’t miss the carbs in!  You can satisfy them by throwing potatoes into the oven while this is baking and throw some cauliflower into a pan to steam for yourself to mash up for a simple meal.  The best part is that this one is SO low carb that you can easily have your wine PLUS it makes enough for leftovers.  #EverybodyWins #ThisGirlLovesToEat

Keto Mexican Meatloaf

  • 3 pounds ground sirloin (90/10) – if you need more fat you should use 80/20 ground beef
  • 2 large eggs
  • 2/3 cup medium chunky salsa – or whatever heat level you desire
  • 1-2.25 oz can sliced olives
  • 2/3 cup crumbs from saltine crackers (I processed the crackers in my Vitamix)
  • 1 to 2 tsp chili powder
  • 1+1/2 tsp paprika
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 2+1/2 tsp salt
  • 1-10 oz can enchilada sauce – I used Las Palmas (<1g carbs per serving)
  • 1 cup shredded cheddar cheese
  • 2 Roma tomatoes diced
  • 1 ripe medium avocado diced
  • 1/4 cup chopped fresh cilantro
  • sour cream

Heat your oven to 350° and line the inner grease catch tray of your broiler pan with foil.  Place the top portion of the broiler pan back on top after spraying it with olive oil spray.

In a small bowl, combine all of the dry spices with your cracker crumbs.

In a large mixing bowl combine your ground beef/sirloin, eggs, salsa, 1/2 the can of olives, and cracker crumb/spice mixture using your hands.  Form the meat into one long loaf or two smaller loaves.  Cover with 1/3 of the can of the enchilada sauce and put into the oven.

After 30 minutes pull far enough out of the oven to pour another 1/3 of the can of the sauce over the meatloaf and put back into the oven for another 30 minutes then put the rest of the enchilada sauce over the meatloaf.  Cook for another 15 – 20 minutes and take out of the oven.

Let the meat loaf sit for 5 minutes before slicing.  Serve by adding the as little (or as much) of the cheese, avocado, tomatoes, olives, cilantro as you want to the sliced meatloaf.  Drizzle sour cream and additional hot sauce or salsa on top as desired.

platedmexicanmeatloaf

It tastes just like a taco!  Now I’m really looking forward to the leftovers.

 

Holiday Rush Cooking: Cheesy Cauliflower Casserole

roastedgarliccheesycauliflowerWhen the hustle and bustle of the December holiday season is in full swing, the last thing I want to worry about is making dinner.  This main dish casserole can be made ahead and served with a salad for a great weeknight meal.

If you don’t eat, or don’t like pork products, you can easily substitute shredded chicken (grocery store rotisserie or home prepared) for the ham and either leave the bacon out or substitute turkey bacon.  Another option is to cut leftover steak or prime rib into cubes as a substitute for the ham and leave in the bacon.  If you are vegetarian you can leave the meat out completely and add more bell pepper (red, yellow, orange or green). It’s a recipe that’s easy to get creative with.

Roasted Garlic Cheesy Cauliflower

  • 2 Heads of Cauliflower
  • 2 Cups Shredded Pepper Jack Cheese
  • 8 oz Cream Cheese
  • 2 Cups Shredded Aged Gouda (or Trader Joe’s Gouda/Parmesan Blend) Cheese
  • 4 TBLS Butter
  • 1 Green Bell Pepper Diced
  • 3 Chopped Green Onions
  • 6 Slices Cooked Bacon
  • 2 Cups Diced Cooked Ham
  • 1 Clove Garlic, Roasted
  • 3 Shallots, Roasted
  • Freshly Ground Pepper
  • About 1 TBLS Olive Oil
  • 2 TBLS Almond Flour
  • 3/4 cup heavy cream or 1/2 & 1/2

Preheat oven to 350 degrees.  Grease a 9 x 13 Pyrex baking dish and set aside.

roastedgarlicPeel away the papery skin and cut off the top of the garlic clove.  Place inside a square of foil, drizzle with olive oil, close up the foil package, and place in a shallow pan in the oven.  Do the same for the shallots.  Bake 30-40 minutes and remove from oven.  Set aside for a few minutes then open up foil pouch to let cool.

Break apart cauliflower heads, discard the stem and steam in a steamer in a large pot until tender but not mushy (about 20 minutes per head – you may have to do it in 2 batches).  Transfer cauliflower to Vitamix Container or Food Processor and pulse until florets break apart but do not pulverize.  Remove the cauliflower and put into a large mixing bowl.  Add diced bell pepper, ham, half of the chopped green onions, and half of the crumbled bacon.  Toss to combine.

In heavy saucepan squeeze the roasted garlic and shallots out of their skins and add 3 TBLS butter.  Cook over medium heat until butter melts.  Using a fork or an immersion blender stir/blend until the garlic and shallots are crushed and well combined.  Add a generous amount of pepper, the cream (or 1/2 & 1/2) and bring just to a boil.  Combine the last 1 TBLS of butter (melted) with 2 TBLS of the Almond flour (all purpose if Keto isn’t a concern for you) and blend or whisk into the mixture in the pan until the mixture begins to thicken.  Add the cream cheese then 1 Cup of the pepper jack and 1 Cup of the gouda, stirring constantly until melted.  It may not be a flowing sauce, but resemble a big melted blob – that’s ok.  Remove from heat and pour into the cauliflower mixture in a large bowl.  Use a large rubber spatula to stir together until well mixed.

Spread into prepared 9 x 13 pan, sprinkle remaining bacon, green onion and cheeses over the top, cover loosely with foil and bake for 30 minutes; remove foil and continue to bake until cheese is brown and bubbly.  Remove from oven and let cool 5-10 minutes. I serve with a bottle of Frank’s Red Hot for those who like more spice. #ThisGirlLovesToEat

Turkey Day Prep: Keto Friendly, Low Carb Baked Cauliflower Au Gratin

Tomorrow’s all about talkin’ turkey, but tonight I wanted to look at an alternative to the usual sides and came across this recipe for baked cauliflower au gratin.  Anyone who is doing Keto or trying to avoid the bread and potatoes will definitely appreciate your (very limited) effort on this comforting side dish.

Baked Cauliflower Au Gratinlow-carb-baked-cauliflower-au-gratin-photo

  • 1 pound cauliflower cut into florets (or precut/bagged florets) 4 cups +/-
  • 2 TBSP butter
  • 1 TBSP + 1tsp almond flour
  • 1 TBSP + 1tsp coconut flour
  • 1+1/2 cups 2% or almond milk
  • 3/4 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/8 tsp pepper
  • 1 cup shredded cheddar cheese (4 oz)

Preheat oven to 375° F and bring a large pot of water to a boil.

Add the cauliflower to the boiling water and cook 5 to 7 minutes until just tender.  Drain well and spread out on paper towels.  Using another layer of paper towel on top, gently press out as much moisture as you can.

While the cauliflower cooks, melt the butter in a medium pan over medium/high heat. Once melted, add in the almond and coconut flours and whisk, stirring constantly, until it just begins to brown, about 1 minute.

Whisk in the milk, salt, garlic and onion powder and pepper until smooth and bring to a boil. Reduce heat to medium, stirring occasionally, until VERY thick, about 7-8 minutes.  Remove from the heat and whisk in 1/2 cup of the cheese until smooth.

Spread 1/3 of the sauce on the bottom of an 8×8 inch pan. Pack the cauliflower into the pan on top and then spoon the rest of the sauce over top. Sprinkle with the remaining cheese.  Bake until golden brown and bubbly, about 25-30 minutes. OPTIONAL: broil for 2-3 minutes until golden.  Let stand for 5 minutes before serving.  #ThisGirlLovesToEat

Turkey Day Prep: Keto Friendly Appetizers That’ll Please the Whole Crowd

Spinach-Stuffed-MushroomsTo serve appetizers or not on Thanksgiving is always one of my biggest questions.  I don’t want to have people be so stuffed they don’t eat the main meal, but I don’t want to have people complaining if things get delayed, as always seems to happen.

The problem with appetizers is twofold: if someone else brings them they bring way too many, and if I do them it’s something else I have to do while also cooking the meal.  Then there is the dietary debate…who eats how, etc.  The beauty of these Keto appetizers is that they will appeal to everyone (give or take) in the crowd when a couple of them are paired with a simple cheese and/or veggie tray and that should be just enough to keep the troops happy until the main event.

These could also be great side dish options.

Spinach Stuffed Mushrooms

  • 8 oz cream cheese softened
  • 3/4 cup grated Parmesan cheese
  • 1 cup chopped spinach
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 20 – 30 white mushrooms or baby bellas

Preheat oven to 350° F.

In a medium mixing bowl, combine softened cream cheese, onion powder, garlic powder and salt and mix well. Stir in spinach.  Spoon filling into the mushrooms and place in a buttered baking dish.  Bake for 15 to 20 minutes until the mushrooms are soft.

Parmesan Crusted Crushed TurnipsParmesan-Crusted-Smashed-Turnips

  • 12 small to medium turnips, peeled
  • 3 TBLS extra virgin olive oil
  • 3-4 cloves garlic, finely chopped
  • 1+1/2 cups grated Parmesan cheese
  • freshly ground sea salt & black pepper
  • finely chopped chives

Preheat oven to 375° F.

Place peeled turnips in pot of cold salted water and bring to a boil.  Cook 25 to 30 minutes, or until they can be easily pierced with a fork.  Drain and cool slightly.

Place the turnips on a clean, lint-free, dish towel on your work surface.  Using a spatula or other large utensil, press down on each turnip until they are all about 1/2″ thick.  Let them drain for 10-15 minutes then flip over to a dry part of the towel and let the other side dry.

Combine olive oil, garlic, and salt & pepper in a small bowl.  Brush both sides of each turnip with the oil mixture, press each side of each turnip into the Parmesan cheese, and place each turnip on a baking sheet.

Bake 20 minutes then flip each turnip over and return to oven for an additional 15 minutes until they’re nice and golden brown.  Garnish with fresh chives.  Serve with sour cream if desired. #ThisGirlLovesToEat

Turkey Day Prep: Zinful Cranberries

cb3

This is a recipe I shared yesterday to my wine lifestyle blog #GirlsGoneWine that I love pulling out for both Thanksgiving and Christmas. It’s one that I have been making for a few years. It’s fast, easy, and tastes so good!  If you’re serving a #KetoCrowd, there’s an adaptation at the bottom of the recipe.

Growing up, my family never ate any cranberry sauce that was homemade.  In the preparations for cannedcranberriesThanksgiving, someone was always assigned the task of bringing two cans of jellied and one of whole berry cranberry sauce.  You couldn’t try and pull a fast one by buying store brand.  It had to be Ocean Spray on Grandma’s Thanksgiving table!

When I began cooking Thanksgiving dinner for my own family I automatically followed the same routine until I became obsessed with the Food Network a few years back and made my first foray into making cranberry sauce from scratch.

For the first few years, I stuck with the basic “back of the package” recipe:

  • 1 Cup Water
  • 1 Cup Sugar
  • 1 – 12 oz bag of whole fresh cranberries

Boil sugar and water, add cranberries and cook 10 minutes over a slow boil until berries have popped, refrigerate until time to serve.  *If you wanted it jellied you strained out the berry solids and skins using a mesh strainer before refrigerating.  BORING!

This year I put some time and creativity into the preparation and came up with a winner:

Zinful Cran-Blueberry Sauce

  • 1 & 1/4 Cups Granulated Sugar
  • 1 Cup Zinfandel Wine (Best Quality you can afford – if you wouldn’t drink it, don’t cook with it)
  • 1 – 12 oz Package Ocean Spray Fresh Whole Cranberries
  • 1 Cup Frozen Blueberries
  • 1 Whole Cinnamon Stick
  • 1/4 tsp Nutmeg
  • Orange or Tangerine Zest

Bring sugar, wine and cinnamon stick to a boil in a medium saucepan.  Add remaining ingredients and return to a boil, stirring constantly.  Reduce heat to low and simmer 15-20 minutes.  You may want to use a splatter shield to avoid splashing when cranberries pop. Remove and discard cinnamon stick.  Cool slightly then move sauce to serving dish.  Refrigerate at least 2 hours and serve cold.  Sauce will thicken up as it cools.  Garnish with a few cranberries, blueberries and curls of zest.

Keto Conversion:  Substitute 1/2 Cup+1 TBLS Granulated Swerve (Stevia) for the Sugar

Don’t worry, for the holdouts who just can’t stand not seeing the canned Ocean Spray jellied cranberry sauce, I still have the obligatory dish with the slices in the shape of the can. 😉  #CAGirlsGoneWine

Turkey Day Prep: Pumpkin Pie for the Keto Crowd

easy-keto-low-carb-pumpkin-pie-recipe

This week is all about making Thanksgiving desserts that those in your family who live the Paleo or Keto lifestyle can enjoy with you.  Yesterday was Pumpkin Mousse, and today we’re taking on traditional pumpkin pie in a keto crust.

The great things about this crust is that it can be used for either sweet or savory pies and that, even if you have the most vocal of coconut haters, they shouldn’t be able to smell or taste that coconut is your secret ingredient.

Keto Low Carb Crust

  • 2 eggs
  • 1 tbsp extra virgin olive oil
  • 1 tsp vanilla extract- eliminate for savory
  • 1/4 cup Swerve sweetener -eliminate for savory
  • 1/4 tsp salt
  • 1 cup coconut flour
  • 1/2 cup butter cold cut into cubes
  1. Preheat oven to 400 degrees F.
  2. Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
  3. In another bowl whisk the remaining ingredients together until combined.
  4. Pour the dry and wet mixture into a food processor.
  5. Add the cubed butter. Process by pulsing until it looks like crumbles.
  6. Spray a pie plate with cooking spray and pour crumbles into pie plate.
  7. Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
  8. Using a fork randomly make holes into the bottom of the crust.
  9. Bake the crust 10 minutes or until golden.
  10. Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
  11. Take crust out of the oven, cool completely, and add your filling.

Easy Low Carb Keto Pumpkin Pie

  • 1 15-oz can Pumpkin puree
  • 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
  • 2 large Eggs (at room temperature)
  • 2/3 cup Powdered erythritol (Truvia)
  • 2 tsp Pumpkin pie spice
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract (optional)
  • 1 tsp Blackstrap molasses (optional)
  1. Beat together all ingredients at medium-low speed, until smooth. (Don’t over mix.)

  2. When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.

  3. Pour the filling into the crust. Gently tap on the counter to release air bubbles.

  4. Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust starts to brown too much, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)

Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.

Serving size: 1 slice, or 1/12 of entire pie

Nutrition Information Per Serving

Calories: 244 | Fat: 21g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 2g | Protein: 7g

Big thanks to Maya Krampf at Wholesome Yum for creating the pie filling & getting the recipe just right!  #ThisGirlLovesToEat

Turkey Day Prep: Pumpkin Mousse for the Keto Crowd

KetoPumpkinMousse

One of the biggest bummers for the Keto crowd during the holidays is feeling left out of all the baked goods and treats that others share at parties and family gatherings. Well, not this year! #ThisGirlLovesToEat

Shape Magazine gathered and shared some recipes that help those living the Keto lifestyle enjoy the flavors of the season without sacrificing their diet goals.

The mousse below takes 10 minutes to make and can even be put into a keto pie crust.  If, by some chance, you don’t eat it all in one sitting, this mousse can be stored in air tight containers or in glass cups covered with plastic wrap for 5 days in the fridge.

Keto Pumpkin Mousse

  • 8 oz Mascarpone or whole fat cream cheese (room temperature for at least 15 minutes)
  • 1/4 cup Swerve Confectioners
  • 1/2 tsp vanilla extract optional
  • 1/2 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 cup heavy whipping cream (+additional to whip & top the dessert with)
  1. Place mascarpone and low-carb sweetener in a deep bowl. Beat with an electric mixer on low for 2 minutes.
  2. Add vanilla, pumpkin and pumpkin pie spice. Beat on low until incorporated.
  3. Slowly, with the mixer running on low, add the heavy cream. Beat just until incorporated and fluffy, or for 2 minutes. Do not over beat.
  4. Top with whipped cream (optional), chopped sugar-free chocolate and mint
Nutrition Facts
Amount Per Serving
Calories 247 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 64mg 21%
Sodium 29mg 1%
Potassium 56mg 2%
Total Carbohydrates 4g 1%
Protein 3g 6%
Vitamin A 80%
Vitamin C 1%
Calcium 7.3%
Iron 1.9%

 

Indoor Grilled Swordfish

swordfish

One of the things I hear people complain about when summer ends is that cook-out season is over.  I’ve always thought that was odd.  My family grilled year round.  I remember my dad and grandpa out on the deck of our mountain cabin, even in the snow, grilling steaks on the BBQ.  For some people though, the harshness of the winters where they live just doesn’t make that an option.  Solution: their oven’s broiler and a good broiler pan!

broilerdrawerI’d never consider it if I had to use the hard to clean, slide out broiler pan drawer that was part of my mom’s 1970’s oven.  Thankfully technology has improved enough to encourage me to give indoor broiling a try.  When I upgraded my slide in range there was a parts order form included. The only thing that caught my eye was an easy to clean broiler pan with a roasting rack.  Once I had the part number it was easy to find, and get it faster, on Amazon.  As soon as I got it, I started experimenting with fast & easy indoor grilling recipes for the winter.  This #KetoFriendly swordfish recipe was so good that my husband forgave me for paying #WholeFoods prices for the #WildCaught delicacy.kitchenaidwhirlpoolbroilerpan

Indoor Grilled Swordfish

  • 2 – 4 to 6 oz swordfish fillets
  • Juice of 1/2 a lemon
  • 1/4 cup butter melted
  • freshly ground sea salt
  • freshly ground black pepper
  • 3 cups arugula
  • sliced cucumber
  • sliced tomato
  • bottled red wine vinaigrette
  • olive oil spray

Swordfish:

Remove the slotted top of the broiler rack and set aside.  Line the inside of the broiler pan with aluminum foil (for easy cleanup).  Spray the roasting rack lightly with olive oil spray and place onto the foil lined broiler pan.

Liberally salt and pepper one side of the swordfish steaks and place, seasoned side down, onto the prepared rack. Salt and pepper the top side of the swordfish steaks, then squeeze your lemon over each steak until you’ve gotten about 2 tsp of juice on each steak.  Brush each steak with the melted butter. Put them under the broiler, about 2 to 3 inches from the heat source. Broil the steaks for about 4 minutes.

Turn the swordfish steaks, squeeze your lemon over each steak, brush each with melted butter and broil for 5 minutes longer.  DO NOT OVERCOOK or your swordfish will get rubbery.  When your steaks have finished cooking, remove the broiling pan from the oven, set on the stove, and tent loosely with foil while you prepare your salad.

Salad:

Divide the arugula between 2 plates.  Divide your tomatoes between the plates, with then just to the side of the arugula.  Stack & quarter your cucumber slices then divide them between the plates, scattering them atop the arugula.  If it’s avocado season, and you like them, slice one up and add it to the top of your salad.  Lightly dress your salad with 2 TBLS red wine vinaigrette.  You don’t want to overpower the lightness of your fish.  #ThisGirlLovesToEat

Lazy Sunday Skewers

salmonskewers

You work all week looking forward to the two long lazy days off, but how often do you just get to relax and do absolutely nothing on Saturday and Sunday?  If you’re like most people, there’s errands to run, kids to shuttle to one sporting or social event or another, family gatherings, and maybe even date night on one or both nights so that by Sunday you’re exhausted.

The last thing you want to do on your one day off is spend it in the kitchen.  Skewers are the perfect solution to that cooking dilemma.  Skewers are also great for grilling at picnics, parties, & tailgates.

No matter which recipe you are making there are some simple kebab tips:

  1. Cut the ingredients into similar-size pieces and prepare as the recipe directs.
  2. If marinating, refrigerate 1 hour for fish and up to overnight for meat and poultry.
  3. Preheat a grill to high.
  4. If using wood skewers, soak skewers in water for at least 20 minutes.
  5. Thread the ingredients onto skewers.
  6. Use 2 skewers per kebab, side-by-side, to keep the food from spinning and make flipping on the grill easier.
  7. Grill the kebabs, turning, until the ingredients are charred and cooked to desired doneness, 3 to 15 minutes.

Rosemary Lamb: rosemarylambskewers

  • Marinate 1 pound cubed lamb leg in 1/2 cup olive oil, the juice of 1 lemon, 4-6 stems fresh rosemary (leaves stripped), 3 smashed garlic cloves, and salt & pepper.
  • Skewer with 1 to 1+1/2  inch chunks of zucchini & grill.

Garlic-Dijon Salmon:

  • Marinate 1 to 1+1/2 pounds de-boned, skinned, chunks wild-caught salmon in 1/4 cup olive oil, the juice of 1/2 a lemon, 3 minced garlic cloves, 2 TBLS chopped fresh parsley, freshly ground sea salt and pepper.
  • Skewer with slices of lemon between the salmon. Grill for 3 to 4 minutes per side.
  • Serve on top of grilled asparagus spears.

caesarskewer

Chicken Caesar:

  • Mix 1 pound ground chicken, 2 tablespoons Caesar dressing, 1/2 cup Parmesan, 1/4 cup breadcrumbs and 1 teaspoon lemon zest.
  • Form into mini burgers, skewer and grill.
  • Serve on whole romaine leaves with grilled crusty garlic bread and more dressing.

bucaneerporkskewerBuccaneer Pork:

Boil 1 cup water, 3 TBLS each salt and brown sugar, 2 tsp pickling spices & 4 garlic cloves. Add 1 cup rum, then cool. Add 1 pound cubed pork tenderloin and marinate. Skewer with pineapple chunks. Grill, basting with bottled jerk sauce.  Serve over steamed white rice.  #ThisGirlLovesToEat

Seared Scallops with Pan Sauce

Seared-Scallops-with-Pan-Sauce-2-113016

Scallops are one of the most delicious seafood dishes when prepared properly.

In a November 2016 posting, Mark Bittman of epicurious.com shared some of his tips and tricks for making a foolproof seared scallop dinner.   This #FastAndEasy recipe will make anyone you’re serving them to think you slaved all day!

Seared Scallops with Pan Sauce (Serves 4)

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 1/2 pounds sea scallops
  • Salt and freshly ground pepper
  • 2-3 tablespoons minced garlic
  • Juice of 1 lemon
  • 1/2 cup dry white wine or water, or more as needed
  • 2 tablespoons chopped fresh chives
  1. Cut 2 tablespoons of the butter into pea-sized pieces, put it on a small plate, and stick it in the freezer. Heat a large skillet over medium-heat high for 3 or 4 minutes. Add the remaining 1 tablespoon butter and the olive oil and wait for the butter to melt.
  2. Pat the scallops dry with paper towels, add them to the pan and sprinkle with salt and pepper; work in batches if necessary to avoid crowding the skillet. Cook, turning once, until they are well browned on both sides but not quite cooked through, 2 minutes per side (less if the scallops are under 1 inch across; more if they’re over). Transfer the scallops to a plate.
  3. Stir in the garlic, lemon juice, and wine and scrape all the brown bits off the bottom of the skillet with a spatula. Lower the heat to medium and cook until the liquid in the skillet thickens, a minute or two, then whisk in the butter you chilled in the freezer, one bit at a time, to make a creamy sauce, adding another tablespoon or two of liquid if necessary.
  4. Return the scallops to the skillet and add the chives. Adjust the heat so the sauce bubbles gently and toss to coat the scallops with the sauce. To serve, transfer the scallops to a platter and spoon the sauce over all.

Variation:

  1. Seared Scallops With Cherry Tomatoes and Basil: Skip the lemon juice. Cut 1 pint cherry tomatoes in half. Add the tomatoes with the garlic and wine and cook until they wrinkle a bit and release their juice, 2 or 3 minutes. Use chopped fresh basil leaves instead of chives.

Cooks’ Notes

  1. Releasing From The Pan: The scallops will offer no resistance when they’re ready to turn. Press down gently while the scallops cook to encourage full contact with the pan, then listen for a hiss: That’s moisture heating and evaporating.
  2. Getting A Good Sear: The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke.
  3. Building Sauce With Butter: After you add the liquid and deglaze the pan, the addition of butter develops fantastic creaminess and richness.
  4. Finishing The Dish: As soon as the scallops are cooked through completely and coated with the sauce, remove the pan from the heat; they will continue to cook. Nick-and-peek into one if you need to check for doneness.
Tips**
  • Make sure you pat the scallops dry with a paper towel.  Only a dry scallop will sear properly.  A perfectly seared scallop should be nicely browned on the outside and buttery in the middle.
  • A paring knife should slide in and out with almost no resistance, but as always, the best way to check it is to make a small slice into one and look (or taste).   The inside should remain translucent.   High-quality scallops are delicious raw and tend to dry out quickly: It’s better to undercook than overcook.  #ThisGirlLovesToEat