Low-carb doesn't have to mean low-taste! This segment features a recipe for a delicious low-carb meal the whole family can get excited about (and that includes the kids)....
Q: I love carbs, but they don't love me. I'm looking for a recipe or low-carb meal the entire family will enjoy.A: One problem with trying to eat a low-carb diet is that it cuts out many quick and easy foods -- like pastas, breads and potatoes, all foods that kids generally like and will eat. Well, here's a recipe everyone in the family will love ... a seared scallop spinach supper that's flavored with bacon, red onions, balsamic vinegar and lime juice -- so it's both tasty and healthy. Better still, it's low in carbohydrates and and very simple to make. Ingredients: 20-24 sea scallops
Bacon (preferably thick-cut, about 4 strips)
2 Tbsp. extra-virgin olive oil
1/2 cup red onion, minced
1/4 cup orange bell pepper, minced
1/2 tsp. sugar
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
2 Tbsp. balsamic vinegar
1 Tbsp. fresh-squeezed lime juice
8 cups fresh baby spinach leaves Steps:
- Rinse the scallops, pat dry, then salt and pepper both sides.
- Cut bacon strips into small pieces (about 1/4-inch) and cook in a large skillet.
- Drain the cooked bacon and set aside.
- On a medium-high setting, heat about 1 Tbsp. of the bacon drippings in skillet and begin adding scallops one at a time, flat side down. (Note: Don't crowd the scallops, or they'll steam instead of brown. Cook only about half the scallops at a time.)
- Continue cooking for 1 to 2 minutes, until lightly brown. Turn scallops with tongs and cook another 1 to 2 minutes more, until they're opaque.
- Remove the first half of the scallops from skillet and cover loosely with foil to keep warm while cooking the second half (add an another tablespoon of bacon drippings to the pan for this portion). When all scallops are browned, remove from heat and keep warm
- Reduce skillet heat to medium and combine the 2 Tbsp. extra-virgin olive oil with the 1/2 cup red onion and the 1/4 cup minced orange bell pepper. Cook, stirring occasionally, until both the onion and pepper have softened (about 3-4 minutes).
- Stir in the 1/2 tsp. sugar, the 1/2 tsp. kosher salt, the 1/4 tsp. fresh-ground pepper and the 2 Tbsp. balsamic vinegar.
- Remove skillet from heat and add 1 Tbsp. freshly squeezed lime juice.
- Divide the 8 cups baby spinach leaves between four plates and top each bed of spinach with 5 to 6 scallops.
- Pour dressing over the spinach and scallops.
- Top with reserved bacon pieces.
Talk about delicious -- this is definitely a meal that will make you forget you're eating low-carb! And though this dish is a complete meal in itself, it's even better served with a side of fresh fruit -- bon appetit!
| 
