Broiled Swai with Scallops

Click to enlarge
Click to enlarge

Late in the day, I realized I had not yet eaten enough protein for the day.  I was originally just planning to broil some scallops, but to boost my daily intake of protein closer to 80 grams, I decided I better hurriedly defrost and add a broiled fish filet underneath those scallops.  I used Swai, but Tilapia, sole, flounder or any mild fish is fine for this. This Induction friendly dish was very tasty and extremely filling!   Next time I make this, I think I’ll also add 2 T. white wine to the simmering scallop mixture.  I think it would add something to this.  But I did not include wine in tonight’s version and it is therefore not included in the nutritional numbers below.  Those still in Induction should wait until OWL to consider adding the wine to this dish.

INGREDIENTS:

2    7-7½-oz. fish filets (will be about 6 oz. when cooked)

2 T. butter, unsalted

¼ tsp. my Seafood Spice blend:  https://buttoni.wordpress.com/2009/08/20/my-seafood-spice-blend/

8 large sea scallops (about 3/4 lb), cut into bite-sized pieces

4 slices bacon, chopped

1 oz. onion, slivered small (I used purple onion)

1 T. parsley, chopped to garnish

Dash black pepper

DIRECTIONS:  Place butter in 9×13 baking pan and melt in microwave or oven.  Remove pan, add Seafood Spice blend and stir.  Dip two filets into seasoned butter on both sides and set aside while you begin the topping.   Preheat broiler and when hot, pop fish in and broil about 10 minutes.  In a non-stick skillet, Brown the bacon until fully done but not overly crisp.  Add onion and saute until tender.  Add scallops and black pepper and saute until done, or about 5 minutes.  Simmer until virtually all scallop juices (and wine) have evaporated, which will only take a few more minutes.   When fish is done, carefully lift filets onto plates or serving platter and top with scallop/bacon mixture.  Drizzle any remaining butter and drippings from the pan the fish cooked in on top of the two filets.  Sprinkle with parsley to garnish and serve with a nice green salad.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

367 calories

22.5 g fat

3.15  g  carbs, .15 g fiber, 3.0 g  NET CARBS

37.7 g  protein

706 mg sodium

314 mg potassium

17 % RDA Vitamin A, 47% B12, 13% magnesium, 18% niacin, 33% phosphorous, 43% selenium, 15% zinc

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