I don't cook scallops very often, so I wanted to do something a little special with these ones and pair them with a mustard tarragon goat cheese sauce because the combo intrigued me. I had never cooked with tarragon before, so I thought this was a good chance to really see what the flavour was like. The scallops go perfectly with it, and we really enjoyed it served over shirataki noodles.

Keto Seared Scallops with Tarragon, Mustard and Goat Cheese Sauce Recipe

Ingredients:

  • 1lb raw sea scallops, drained
  • 2 tablespoons goat butter (*or regular butter if unavailable)
  • 1 cup green onion, sliced with whites and greens separated
  • 1 tablespoon oat fiber
  • 1 teaspoon nutritional yeast
  • ½ cup dry white wine
  • ½ cup chicken bone broth
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh tarragon leaves
  • 3 tablespoons soft goat cheese
  • 1 tablespoonsavocado oil
  • Fresh chives, sliced thin for garnish

Directions:

  1. Dry out the scallops, place them on a plate lined with a paper towel and refrigerate uncovered or 30 minutes. Blot dry again before use.

  2. Melt the butter in a saucepan over medium-low heat. Reduce the heat to medium-low, add the green onion whites and cook for 3-4 minutes or until very soft.

  3. Whisk in the oat fibre and cook for 3-4 minutes, or until frothy. Slowly add the wine and then the broth. Raise the heat to medium and cook while whisking until mixture thickens, about 4-5 minutes. Whisk in the glucomannan.

  4. Add the green onion ends and tarragon leaves then pour the sauce into a blender and puree until it is very smooth. Just before serving, return to the pan over low heat and stir in the mustard and goat cheese until just hot. Season with salt and pepper to taste.

  5. Heat a cast-iron skillet pan to medium heat then add avocado oil. When the oil is nearly smoking, carefully add the scallops and sear 2-3 minutes per side until they are a deep rich brown and still rare in the middle.

  6. Spoon a portion of the tarragon sauce into individual warmed plates, place scallops on top and garnish with fresh chives. If using smaller scallops, try tossing the sauce with some konjac/shirataki noodles or zucchini noodles then top with the scallops and chives, or serve the whole thing over cauliflower rice.

Did you make this keto seared scallops with mustard tarragon and goat cheese recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!