Scallop Skewers with Herb Oil (Ketogenic Diet)

4 servings

• 16 large scallops (U10 size)

For the herb oil

• 80 ml olive oil
• 15 ml lemon zest
• 15 ml chopped dill
• 15 ml chopped chives
• 10 ml chopped savory
• 1 chopped Thai chili
• Salt to taste

1. In a bowl, mix the ingredients for the herb oil; pour half of the mixture into another bowl and add the scallops.
2. Marinate for 10 minutes in the fridge; reserve the rest of the oil in the fridge.
3. Drain the scallops and discard the marinade; thread the scallops onto two skewers at a time.
4. Heat an oiled pan and sear the scallop skewers for 1 to 2 minutes on each side.
5. Serve the scallops with the rest of the aromatic oil.
6. Serve with a spinach salad with bacon.
7. Spinach salad with bacon
8. In a large skillet, cook 6 slices of diced bacon for 5 to 7 minutes, until crispy.
9. Drain off excess fat, keeping 30 ml in the skillet.
10. Add 1 chopped onion and cook for 3 to 4 minutes.
11. Add 1 142 g container of baby spinach and cook for 1 to 2 minutes, stirring, season with salt and pepper.
12. Garnish with 80 ml of shaved parmesan.

BON APPÉTIT