It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Scallops with Shallots and Coconut Cream

Source: dLife

Lightly seared scallops topped with an airy coconut whipped cream and fried shallots.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	278.8

Total Carbs	6.1 g

Dietary Fiber	0.8 g

Sugars	1.6 g

Total Fat	26.7 g

Saturated Fat	11.7 g

Unsaturated Fat	9.2 g

Potassium	520.9 mg

Protein	6.5 g

Sodium	66.0 mg

Dietary Exchanges 26.7 Fat, 0.6 Vegetables, 0.1 Starch, 0.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

0.5
0 1/2 cup heavy whipping cream 0.5
0 1/2 cup fresh coconut milk 0.5
0 1/2 cup shallots, chopped 0.25
0 1/4 cup vegetable oil 8.0
8 each large scallops 1.0
1 pinch salt and pepper

Directions

Using electric mixer, beat whipping cream and coconut milk until soft peaks form. Cover and refrigerate until ready to use.
In large skillet, heat oil over medium heat. Cook shallots 6 to 10 minutes or until crispy and lightly browned. Remove shallots to paper towels using slotted spoon.
Run scallops under cold water and let dry. Season with salt and pepper. Using same skillet, cook scallops 3 to 4 minutes total, turning so both sides are browned. Let cool to room temperature.
Place scallops on serving platter and top each with coconut whipped cream and fried shallots.