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
- Heat oil in skillet on med heat.
- Saute onion, salt, cayenne & sage till starting to brown.
- Add scallops and cook till brown & cooked through.
- Deglaze with Vermouth and simmer 2 min.
- Add butter and half N half, stir til blended.
- Plate up in ovenproof dishes or gratin dishes.
- Top with grated Fontina & broil till brown.
**Low Carb – only 5 carbs per serving.
Serves: 2
Credit: Camille Van Sant