1001 Low-Carb Recipes Part 26

Yield: 3 servings 3 servings Each with 29 g protein; 12 g carbohydrate; 4 g dietary fiber; 8 g usable carbs.

Shrimp Alfredo I invented this for my Alfredo-obsessed husband, and he loves it.

2 cups (260 g) thawed small, frozen shrimp, cooked, sh.e.l.led, and deveined 2 cups (500 g) frozen broccoli "cuts"

3 tablespoons (42 g) b.u.t.ter 3 cloves garlic, crushed cup (180 ml) heavy cream teaspoon guar or xanthan 1 cup (100 g) grated Parmesan cheese Steam or microwave the broccoli until tender-crisp.

Melt the b.u.t.ter in a heavy skillet over medium heat and stir in the garlic. Drain the broccoli and add it to the skillet with the shrimp; stir to coat with garlic b.u.t.ter.

While the shrimp is heating through, put the cream in the blender, turn it to a low speed, and add the guar. Turn the blender off quickly so you don't make b.u.t.ter.

Pour the cream into the skillet and stir in the Parmesan. Heat to a simmer and serve.

Yield: 3 servings 3 servings Each with 11 grams of carbohydrates and 4 grams of fiber, for a total of 7 grams of usable carbs and 30 grams of protein.

Easy Shrimp in Garlic Herb Cream Sauce This seems too easy! You may use full-fat garlic and herb cheese-such as Boursin or Alouette-if you prefer. Your calorie count will go up but not your carb count.

1 pound (455 g) large shrimp, sh.e.l.led (31/35 count) 2 tablespoons (28 g) b.u.t.ter cup (115 g) light garlic and herb spreadable cheese cup (60 ml) heavy cream 4 tablespoons (15.2 g) chopped fresh parsley Make sure your shrimp are sh.e.l.led and ready to go. Melt the b.u.t.ter in a big skillet over medium heat and throw in the shrimp. Saute for 2 to 3 minutes per side or until pink. Add the cheese and stir until it melts. Your sauce will look like a gloppy mess. Do not panic. Stir in the cream, and the whole thing will smooth out beautifully as you stir. Transfer to serving plates, top with parsley, and serve.

Yield: 3 servings 3 servings Each with 29 g protein; 3 g carbohydrate; 1 g dietary fiber; 2 g usable carbs.

Brined Lemon Pepper Shrimp Brining shrimp makes them plumper and firmer- some say the texture resembles lobster. It adds flavor, too! I mean, what is sea water but a kind of brine? If you want to be terribly authentic, use sea salt!

FOR THE BRINE:.

2 tablespoons (40 g) kosher salt or large-crystal sea salt 1 quart (960 ml) cold water 2 tablespoons (3 g) Splenda teaspoon blackstrap mola.s.ses 1 pound (455 g) shrimp in the sh.e.l.l-whatever size you like FOR THE SEASONING:.

2 cloves garlic cup (60 ml) olive oil 2 tablespoons (12 g) lemon pepper To brine the shrimp: Dissolve the salt in the water. Stir in the Splenda and mola.s.ses. Now pour this mixture over the shrimp you've placed in a bowl or in a large resealable plastic bag. If you're using a bag, press out the air and seal it. Either way, make sure the shrimp are submerged. Let them sit in the brine for 30 to 45 minutes for medium-size shrimp or as much as an hour for really huge ones.

To cook: While your shrimp are brining, crush the garlic and pour the olive oil over it. That way, you'll have garlic-flavored olive oil by the time the shrimp are ready to cook.

Drain the brine off of the shrimp and pat them dry with a paper towel. Put the shrimp in a bowl, pour the garlic olive oil over them, and toss. Now sprinkle the lemon pepper over them and toss again.

You'll need a small-holed grill rack or a grill wok-I like to use a grill wok for this. Lift the shrimp out of the olive oil with a fork to let the excess oil drip off and put over a medium-hot fire. Grill quickly, turning two or three times, until pink all the way through-the timing will depend on the size of your shrimp, but it shouldn't take more than 6 or 7 minutes. If the olive oil causes flare-ups, keep them down with a squirt bottle.

Yield: 3 to 4 servings 3 to 4 servings a.s.suming 3, each serving would have 6 grams of carb-if you drank the brine (but you won't, of course). So figure no more than 4 grams per serving, a trace of fiber, and 31 grams of protein. (You'll actually get a little more protein if you cook big shrimp than if you cook little ones, because of the better shrimp-to-sh.e.l.l ratio.).

Variation: Brined Old Bay Shrimp. For the seasoning, use cup (60 ml) olive oil and 2 tablespoons (13 g) Old Bay Seasoning (look for this in the spice aisle). Drain the brined shrimp and pat them dry. Put them in a bowl, pour the olive oil over them, and toss. Sprinkle the Old Bay Seasoning over the shrimp and toss again. Finish as directed above.

Yield: 3 to 4 servings. 3 to 4 servings.

a.s.suming 3, figure about 2 grams carbohydrate per serving, with no fiber, and 31 grams of protein.

Obscenely Rich Shrimp This is a bit of trouble, and it's not cheap, so you'll probably only want to make it for company-but wow.

1 bag (14 ounces, or 400 g) frozen, cooked, sh.e.l.led shrimp (small shrimp-51/60 count) 2 packages (10 ounces, or 280 g each) frozen chopped spinach 3 tablespoons (42 g) b.u.t.ter 1 pound (455 g) mushrooms, sliced 1 small onion, diced 2 teaspoons liquid beef bouillon concentrate 1 cups (360 ml) heavy cream 1 cup (230 g) sour cream 1 cup (100 g) grated Parmesan cheese 1 cup (70 g) unsweetened flaked coconut Preheat the oven to 350F (180C, or gas mark 4).

Cook the spinach; I put mine in a gla.s.s ca.s.serole dish, cover it, and microwave it on high for 7 minutes.

Meanwhile, melt the b.u.t.ter in a heavy skillet over medium heat and start sauteing the mushrooms and onions. When they're starting to get limp, break up the frozen shrimp a bit and add them to the skillet.

When the shrimp are thawed and the onions are quite limp and translucent, scoop out the vegetables and shrimp with a slotted spoon and put them aside in a bowl. Turn up the heat to medium-high. A fair amount of liquid will have acc.u.mulated in the bottom of the skillet; add the beef bouillon concentrate to it and boil the liquid until it's reduced to about one-third of its original volume.

Turn the heat back down to low, stir in the heavy cream, sour cream, and Parmesan and just heat it through (don't let it boil). Stir the shrimp and vegetables back into this sauce.

Rescue your spinach from the microwave and drain it well by putting it in a strainer and pressing it with the back of a spoon to make sure all the liquid is removed.

Spray a 10-cup (2.4-L) ca.s.serole dish with nonstick cooking spray and spread half of the spinach in the bottom of it. Put half of the shrimp mixture over that. Repeat the layers with the rest of the spinach and the rest of the sauce.

Top with the coconut and bake for 1 hours.

Yield: 6 servings 6 servings Each with 15 grams of carbohydrates and 5 grams of fiber, for a total of 10 grams of usable carbs and 26 grams of protein. (Not to mention outrageous amounts of fat, but that doesn't bother us!) Hot Paprika Shrimp 1 pound (455 g) large shrimp, sh.e.l.led cup (60 ml) oil 4 teaspoons paprika 4 teaspoons chili garlic paste 4 cloves garlic, crushed Just saute the shrimp in the oil for about 5 minutes until it's pink. Sprinkle the paprika over it and stir in the chili garlic paste and garlic. Cook for another minute or so and serve.

Yield: 2 to 3 servings 2 to 3 servings a.s.suming 3, each will have 26 g protein; 4 g carbohydrate; 1 g dietary fiber; 3 g usable carbs.

Saigon Shrimp This dish is vietnamese style-hot and a little sweet.

1 pound (455 g) large shrimp, sh.e.l.led and deveined (31/35 count) Scant teaspoon salt Scant teaspoon pepper 1 teaspoons Splenda 3 scallions cup (60 ml) peanut or canola oil 1 teaspoons chili garlic paste 2 teaspoons minced garlic Mix together the salt, pepper, and Splenda in a small dish or cup. Slice the scallions thinly and set them aside. Gather all the ingredients except the scallions together-the actual cooking of this dish is lightning-fast!

In a wok or heavy skillet over highest heat, heat the oil. Add the shrimp and stir-fry for 2 to 3 minutes or until they're about two-thirds pink. Add the chili garlic paste and garlic and keep stir-frying. When the shrimp are pink all over and all the way through, sprinkle the salt, pepper, and Splenda mixture over them and stir for just another 10 seconds or so. Turn off the heat and divide the shrimp between 3 serving plates. Top each serving with a scattering of sliced scallion and serve.

Yield: 3 servings 3 servings Each with 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 gram of usable carbs and 25 grams of protein.

This dish comes in at a low 288 calories a serving.

Shrimp and Artichoke "Risotto"

Not only is it lower carb and lower calorie to use cauli-rice to make "risotto," but it's tremendously quicker and easier, too. I adapted this recipe from one of Emeril's, and it's fabulous. You can use precooked or raw shrimp in this-since you're using the tiniest shrimp you can find, the cooking time is next to nothing anyway. Just make sure your shrimp are pink before you serve this-which should take approximately a minute and a half.

pound (225 g) extra small shrimp (61/70 count) head cauliflower, shredded cup (80 g) chopped onion 4 cloves garlic 1 tablespoon (15 ml) olive oil 1 tablespoon (4.5 g) dried basil, or cup (10.6 g) chopped fresh basil 1 tablespoon (15 ml) lemon juice 1 teaspoon salt or Vege-Sal teaspoon pepper 1 can (14 ounces, or 400 g) artichoke hearts, drained and chopped 1 teaspoon Creole Seasoning (page 485 or purchased) cup (120 ml) heavy cream cup (75 g) grated Parmesan cheese 4 scallions, sliced, including the crisp part of the green shoot Guar or xanthan Put the cauliflower in a microwaveable ca.s.serole dish with a lid. Add a couple of tablespoons (30 ml) of water, cover, and microwave on high for 6 minutes.

While that's happening, throw the onion and garlic in a big, heavy skillet along with the olive oil. Saute over medium-low heat until the microwave beeps-you want the onion to be turning translucent.

Okay, cauliflower's done. Pull it out, drain it, and add it to the onions and garlic. Stir in the basil, lemon juice, salt or Vege-Sal, pepper, chopped artichoke hearts, Creole Seasoning, shrimp, and cream. Let the whole thing simmer for a minute or two to blend the flavors. Stir in the Parmesan and scallions, thicken just until good and creamy with guar or xanthan, and serve.

Yield: 4 servings 4 servings Each with 22 g protein; 14 g carbohydrate; 2 g dietary fiber; 12 g usable carbs.

Noodleless Shrimp Pad Thai This isn't terribly low in carbs-it's a maintenance dish, really-but I know that there are a lot of Thai food fans out there. So this is a lot lower-carb than Pad Thai with noodles, plus it's fast and incredibly tasty.

12 cooked, peeled shrimp 2 tablespoons (30 ml) Thai fish sauce 1 tablespoon (1.5 g) Splenda 2 tablespoons (30 ml) peanut oil or other bland oil 2 cloves garlic, smashed 2 eggs, beaten slightly 3 cups (675 g) cooked spaghetti squash, shredded 1 cups (75 g) bean sprouts 2 tablespoons (16 g) dry-roasted peanuts, chopped 4 scallions, sliced 2 tablespoons (8 g) cilantro, chopped 1 lime, cut into wedges Mix the fish sauce and Splenda and set the mixture aside.

Put the oil in a heavy skillet over medium-high heat and saute the garlic for a minute. Add the shrimp and saute for another minute. Add the fish sauce mixture.

Pour the beaten eggs into the skillet, let them set for 15 to 30 seconds, and then scramble. Stir in the spaghetti squash and bean sprouts, mixing with the shrimp and egg mixture. Cook until just heated through.

Place on serving plates. Top each serving with chopped peanuts, scallions, and cilantro and serve with a wedge of lime on the side.

Yield: 3 servings 3 servings Each with 19 grams of carbohydrates and 2 grams of fiber, for a total of 17 grams of usable carbs and 13 grams of protein.

If this carb count sounds way too high to you, keep in mind that regular Pad Thai usually has over 60 grams of carbohydrates per serving.

Shrimp in Sherry This calls for 18 ounces (500 g) of shrimp because the big shrimp I get at my grocery run just about 1 ounce (30 g) apiece, and 6 big shrimp seemed a good serving size. But if you only have a pound of shrimp, don't sweat it.

18 ounces (500 g) extra jumbo shrimp-about an ounce (30 g) apiece-sh.e.l.led (16/20 count) 3 tablespoons (45 ml) olive oil 3 tablespoons (45 ml) dry sherry teaspoon hot pepper sauce Guar or xanthan Have the shrimp sh.e.l.led and ready to go. In a big skillet, saute the shrimp in the olive oil over medium-high heat until they're pink almost all over. Add the sherry and hot pepper sauce and stir. Let cook another minute or two. Thicken the pan juices just a tiny bit with guar or xanthan and serve.

Yield: 3 servings 3 servings Each with 28 g protein; trace carbohydrate; trace dietary fiber; trace usable carb.

Shrimp Stewed in Curry b.u.t.ter Don't bother with napkins; put the roll of paper towels on the table-this is messy! It's delicious, though.

24 large, raw, "easy peel" shrimp (31/35 count) 6 tablespoons (84 g) b.u.t.ter 2 teaspoons curry powder 1 teaspoon minced garlic or 2 cloves garlic, crushed Melt the b.u.t.ter in a large, heavy skillet over lowest heat. Stir in the curry powder and garlic and then add the shrimp in a single layer. Cook for 3 to 5 minutes per side or until the shrimp are pink all the way through. Transfer to serving plates and sc.r.a.pe the extra curry b.u.t.ter over them.

Yield: 2 servings 2 servings Each with 2 grams of carbohydrates, 1 gram of fiber (if you lick up every last drop of the curry-garlic b.u.t.ter), for a total of a bit less than 1 gram of usable carbs per serving and 15 grams of protein.

Spicy Shrimp in Beer and b.u.t.ter 24 ounces (680 g) jumbo shrimp, sh.e.l.led (21/25 count) 6 tablespoons (84 g) b.u.t.ter teaspoon salt 1 teaspoons cayenne teaspoon dried thyme teaspoon dried ground rosemary teaspoon dried oregano 6 cloves garlic, crushed 1 tablespoon (15 ml) Worcesters.h.i.+re sauce cup (180 ml) light beer (I use Miller Lite or Milwaukee's Best Light.) In a big, heavy skillet over very low heat, start melting the b.u.t.ter. As it melts, stir in the salt and the next 6 ingredients (through Worcesters.h.i.+re sauce). When the b.u.t.ter is all melted, add the shrimp-I like to use good, big ones about an ounce (28 g) apiece. Let the shrimp saute 2 to 3 minutes per side, letting them get acquainted with the seasoned b.u.t.ter.

Now pour the light beer into the skillet. Cover the skillet and let the shrimp cook for 2 to 3 minutes. Uncover and let them cook for another 2 minutes or so.

Remove the shrimp to serving plates and turn up the heat under the skillet. Let the sauce boil hard until it's reduced by about half and then pour over the shrimp. Serve.

Yield: 3 to 4 servings 3 to 4 servings a.s.suming 3, each will have 38 g protein; 5 g carbohydrate; 1 g dietary fiber; 4 g usable carbs.

Shrimp in Brandy Cream Wow-this dish is sheer elegance. And it's done in a flas.h.!.+

1 pound (455 g) shrimp, sh.e.l.led and deveined 4 tablespoons (56 g) b.u.t.ter [image]cup (80 ml) brandy cup (180 ml) heavy cream Guar or xanthan (optional) Saute the shrimp in the b.u.t.ter over medium-high heat until cooked through-4 to 5 minutes. Add the brandy, turn up the heat, and let it boil hard for a minute or so to reduce. Stir in the cream and heat through. Thicken the sauce a bit with guar or xanthan if you like and then serve.

Yield: 3 or 4 servings 3 or 4 servings a.s.suming 3 servings, each will have 2 grams of carbohydrates, no fiber, and 26 grams of protein.

Sweet and Spicy Shrimp 1 pound (455 g) large shrimp, sh.e.l.led (31/35 count) 2 tablespoons (30 ml) oil teaspoon cayenne pepper 1 teaspoons five-spice powder 2 cloves garlic, crushed 1 tablespoon (6 g) grated ginger 2 tablespoons (20 g) minced onion 2 tablespoons (30 ml) rice vinegar 2 tablespoons (3 g) Splenda [image]teaspoon blackstrap mola.s.ses Salt and pepper 2 to 3 lime wedges In a large, heavy skillet over medium-low, heat the oil and add the cayenne, five-spice powder, garlic, ginger, and onion. Stir for about 2 minutes or until fragrant, taking care not to let the garlic turn brown.

Stir in the rice vinegar, Splenda, and blackstrap mola.s.ses. Now add the shrimp and stir to coat with the seasonings. Saute the shrimp, turning frequently, until they're pink all the way through. Season lightly with salt and pepper, transfer to serving plates, and serve with a lime wedge.

Yield: 2 to 3 servings 2 to 3 servings a.s.suming 2, each will have 38 g protein; 6 g carbohydrate; trace dietary fiber; 5 g usable carbs.

Sweet and Sour Shrimp Adding the shrimp and snow peas at the last moment keeps them from becoming desperately overcooked.

1 pounds (680 g) shrimp, sh.e.l.ls removed 1 cup (220 g) peaches, peeled and cubed (Frozen unsweetened peaches work well. Just cut them into smaller chunks, about inch, or 1.3 cm.) cup (80 g) chopped onion 1 green bell pepper, diced cup (60 g) chopped celery cup (120 ml) chicken broth 2 tablespoons (30 ml) dark sesame oil cup (60 ml) soy sauce 2 tablespoons (30 ml) rice vinegar cup (60 ml) lemon juice 1 teaspoon red pepper flakes 1 tablespoon (1.5 g) Splenda 6 ounces (170 g) fresh snow pea pods, trimmed [image]cup (40 g) slivered almonds, toasted Guar or xanthan Put the peaches, onion, pepper, celery, broth, sesame oil, soy sauce, vinegar, lemon juice, red pepper flakes, and Splenda in a slow cooker and stir them together. Cover the slow cooker, set it to low, and let it cook for 4 hours. (Or you could cook it on high for 2 hours.) When the time's up, turn the pot up to high while you trim the snow peas and cut them in 1-inch (2.5-cm) lengths. Stir them in and let it cook for 15 to 20 minutes. Now stir in the shrimp. If they're uncooked, give them 10 minutes or until they're pink through. If they're cooked already, just give them 5 minutes or so to get hot through.

You can serve this over rice for the carb-eaters in the family, of course. If you like, you can have yours on Cauliflower Rice (page 212), but this dish is high-carb enough already that I'd probably eat it plain.

Yield: 6 servings 6 servings Each with 27 g protein, 13 g carbohydrate, 3 g dietary fiber, 10 g usable carbs.

Coquilles St. Jacques This is a seafood cla.s.sic!

8 ounces (225 g) bay scallops 1 tablespoon (15 g) b.u.t.ter 1 teaspoons minced onion clove garlic, crushed cup (35 g) chopped mushrooms Salt and pepper cup (60 ml) dry white wine cup (120 ml) heavy cream Guar or xanthan [image]cup (40 g) shredded Gruyere Preheat the broiler to low.

In a medium-size saucepan, melt the b.u.t.ter over medium-low heat. Add the onion and garlic and saute for just a minute or so. Now add the mushrooms and saute, stirring frequently, until mushrooms have changed color and are limp. Season a little with salt and pepper and add scallops and wine. Heat it to a bare simmer and let simmer just until scallops are opaque; do not overcook.

Using a slotted spoon, scoop out the scallops and mushrooms and divide between two large scallop sh.e.l.ls or two ovenproof ramekins.

Turn up the heat under the liquid remaining in the saucepan and let it boil hard for just a minute or so to reduce. Turn heat back down and stir in cream. Now, using a whisk and the guar or xanthan, thicken the sauce up a bit. Add half the cheese and whisk until it's melted.

Divide the sauce between the two sh.e.l.ls or ramekins and divide the remaining cheese between the two servings. Run the sh.e.l.ls or ramekins under a low broiler about 4 inches (10 cm) from the heat until the tops have gotten golden-just 4 or 5 minutes. Serve.

Yield: 2 servings 2 servings Each with 26 g protein; 6 g carbohydrate; trace dietary fiber; 6 g usable carbs.

Scallops Vinaigrette This recipe is fast and simple.

2 cups (350 g) bay scallops 2 tablespoons (20 g) minced onion red bell pepper, cut in matchstick strips 4 teaspoons olive oil cup (60 ml) Italian salad dressing (I used Paul Newman's.) Guar or xanthan In a big skillet, saute the onion and pepper in the olive oil for a couple of minutes. Add the scallops and saute until they're white all the way through. Stir in the salad dressing and simmer for a couple of minutes. Thicken a little if you like and serve. Cauliflower Rice (page 212) is nice with this, though not essential.

Yield: 2 servings 2 servings Each with 40 g protein; 11 g carbohydrate; 1 g dietary fiber; 10 g usable carbs.

Lime-Basted Scallops My seafood-loving husband thought these were some of the best scallops he'd ever had.

24 ounces (680 g) sea scallops cup (60 ml) lime juice 3 tablespoons (42 g) b.u.t.ter 2 cloves garlic Guar or xanthan cup (16 g) chopped fresh cilantro Put the lime juice, b.u.t.ter, and garlic in a slow cooker. Cover the slow cooker, set it to high, and let it cook for 30 minutes.

Uncover the slow cooker and stir the b.u.t.ter, lime juice, and garlic together. Now add the scallops, stirring them around to coat them with the sauce. Spread them in a single layer on the bottom of the slow cooker. (If the sauce seems to pool in one or two areas, try to cl.u.s.ter the scallops there. In my pot, the sauce liked to stay around the edges.) Re-cover the pot, set it to high, and let it cook for 45 minutes.

When the time's up, remove the scallops to serving plates. Thicken the pot liquid just a tiny bit with guar or xanthan and spoon the sauce over the scallops. Top each serving with 1 tablespoon (4 g) of cilantro.

Yield: 4 servings 4 servings Each with 29 g protein, 6 g carbohydrate, trace dietary fiber, 6 g usable carbs.

Stir-Fried Scallops and Asparagus This stir-fry has a light, springlike flavor.

2 cups (350 g) bay scallops 10 asparagus spears 10 scallions cup (60 ml) canola oil cup (60 g) shredded carrot 2 teaspoons soy sauce Snap the bottoms off of the asparagus where the stalks break naturally. Slice on the diagonal into -inch (1.3-cm) pieces. Slice the scallions, too.

Heat the oil in a big skillet or in a wok, if you have one, over high heat.

Add the scallops, asparagus, scallions, and carrot. Stir-fry until the asparagus is tender-crisp and the scallops are cooked through. Stir in the soy sauce and serve.

Yield: 2 to 3 servings 2 to 3 servings a.s.suming 2, each will have 43 g protein; 18 g carbohydrate; 5 g dietary fiber; 13 g usable carbs.

Jalapeno Lime Scallops I served this as a first course at a little dinner party, and everyone agreed they'd never had a better scallop dish, even at a restaurant. It's a sterling example of how a few perfect ingredients can combine to make something greater than the sum of the parts. By the way, you can use sea scallops instead of bay scallops if you like, but since they're bigger, they'll take longer to cook.

1 pounds (680 g) bay scallops 4 tablespoons (56 g) b.u.t.ter 2 medium-size fresh jalapenos 3 tablespoons (45 ml) lime juice 3 tablespoons (12 g) chopped cilantro Guar or xanthan Melt the b.u.t.ter in a big, heavy skillet over medium heat. Add the scallops and saute for a few minutes, stirring often. Meanwhile, split the jalapenos lengthwise and remove the stems, seeds, and ribs. Slice them lengthwise again, into quarters, and then slice them as thin as you can crosswise. Add to the skillet and saute the jalapenos with the scallops until the scallops are cooked through-they should look quite opaque all over. (And wash your hands! You must always wash your hands after handling hot peppers or you'll be sorry the next time you touch your eyes, lips, or nose.) Stir in the lime juice and cook for another minute while you chop the cilantro. Thicken the pan juices slightly with the guar or xanthan and divide the scallops between serving plates, spooning the pan juices over them. Scatter the cilantro on top and serve.

Yield: 4 main-dish servings or 6 first-course servings 4 main-dish servings or 6 first-course servings a.s.suming 4 servings, each will have 6 grams of carbohydrates, a trace of fiber, and 29 grams of protein.

Scallops with Moroccan Spices This dish is fast, easy, tasty, and different enough to be interesting! You can use bay scallops if you prefer, but I think the big sea scallops make for a more impressive presentation.

1 pound (455 g) sea scallops 2 tablespoons (30 ml) olive oil 2 tablespoons (28 g) b.u.t.ter 2 cloves garlic, crushed 1 teaspoon ground c.u.min teaspoon ground ginger 2 teaspoons paprika teaspoon hot pepper sauce lemon cup (16 g) chopped fresh cilantro In a big, heavy skillet, heat the olive oil and b.u.t.ter over medium heat and swirl them together. Add the garlic, let it cook for just a minute, and then add the c.u.min, ginger, paprika, and hot pepper sauce. Now add the scallops and saute, stirring frequently for about 5 to 7 minutes or until they're opaque.

Squeeze the lemon over the scallops and transfer to 4 serving plates. Scatter 1 tablespoon (4 g) of cilantro over each plate and serve.

Yield: 4 servings 4 servings Each with 19 g protein; 5 g carbohydrate; trace dietary fiber; 5 g usable carbs.

Lemon-Maple Scallop Kebabs These are bacon-wrapped scallops, but they're so different!

32 sea scallops (about a pound, or 455 g) cup (120 ml) lemon juice cup (120 ml) sugar-free pancake syrup Barbecue rub-your choice; Cla.s.sic Barbecue Rub (page 486) is good here 16 slices bacon Put the scallops in a bowl. Mix together the lemon juice and pancake syrup, reserving some marinade for basting, and pour the rest over the scallops. Give them a stir. Then let them marinate for at least a half hour, and a few hours won't hurt-stir them now and again while they marinate.