Ingredients

• 1 tbsp. olive oil
• 1 green onion, sliced
• ¼ tsp salt
• ¼ cayenne pepper, minced or 1/8 tsp ground
• 5 sage leaves, thinly sliced
• ½ lb. scallops
• 2-3 tbsp. dry Vermouth
• ½ cup half N half
• ½ tbsp. butter
• 1 tbsp. Fontina cheese, grated

Steps

1. Heat oil in skillet on med heat.
2. Saute onion, salt, cayenne & sage till starting to brown.
3. Add scallops and cook till brown & cooked through.
4. Deglaze with Vermouth and simmer 2 min.
5. Add butter and half N half, stir til blended.
6. Plate up in ovenproof dishes or gratin dishes.
7. Top with grated Fontina & broil till brown.

**Low Carb – only 5 carbs per serving.

Serves: 2

Credit: Camille Van Sant