This is creamy and delicious sauce is served over pasta, with a salad and crisp white wine. We like the smaller Bay Scallops that generally take 4 – 5 minutes to cook total. Bay Scallops are smaller in size than Sea Scallops and generally sweeter and more tender. They work perfectly in seafood casserole type dishes.
This is a Low Carb Sauce with big flavor! Watch your pasta's cooking time, because the sauce comes together in about 15 minutes! We use Three Farmer's Crunchy Little Lentils because of a nut allergy, otherwise toast some pine nuts if you choose for a garnish. Patience is the key, simmer this dish and let it come together.
Ingredients
Serves 2
- 1/3 cup Heavy Cream 0 CHO
- 1 cup (211 gr) Bay Scallops 0 CHO
- 4 oz (113 gr) Brie cheese, rind trimmed = 85 gr 0 CHO
- 1/3 cup White Wine 2 CHO
- 2 TBSP Fresh Parsley chopped 0 CHO
- 1 TBSP (7 gr) Three Farmers Crunchy Little Lentils 3 CHO
- *Pasta – CHO will depend on product and serving size (about 6 oz. or 175 gr dry pasta total)
TOTAL CHO – SAUCE 5 CHO
- TOTAL CHO PER SERVING 2.5 + PASTA
Instructions
Trim Brie rind and disgard. Then cut Brie into chunks and set aside.
Heat white wine in a medium skillet to simmering and add scallops. Poach scallops for 4 minutes in simmering wine and the remove them with a slotted spoon to a small dish.
Add Brie to wine and simmer until cheese is starting to melt, about 3 – 4 minutes.
Add cream and return to a low simmer. Simmer until sauce begins to thicken and cheese hasa melted.
Return scallops to pan and heat through. Stir in chopped parsley.
Toss cream sauce with pasta and garnish with Crunchy Lentils.
Recipe Notes
- If using: Toast pine nuts in small frying pan over medium heat until golden brown. Move pine nuts around frequently with spatula until golden.
