Day 28 of the 30 Day COVID-19 Dinner Challenge: Seared Scallops with Garlic Basil Butter


July 9, 2020 dinner written and published on October 20, 2020. This late writing and posting of something that happened three months ago are emblematic of my caregiver’s life. The days fill up with tasks almost before my feet hit the ground getting out of bed every day.

I love this recipe: Seared Scallops with Garlic Basil Butter. It’s my favorite. I’ve made it once a week since July.

From the recipe:

12 large sea scallops, 1 1/4 to 1 1/2 pounds – I use large scallops and cut them up into fours

2 teaspoons all-purpose flour, optional, see notes – I leave out the flour

Salt and fresh ground black pepper

2 tablespoons oil, such as olive oil, avocado oil or grape seed oil

1 1/2 tablespoons butter

2 garlic cloves, minced – I use garlic that comes in a jar already minced. Sometimes I add it sometimes I do not.

1 cup fresh basil leaves

3 to 4 lemon slices – Almost never is there a fresh lemon in my house. I use lemon juice and use it liberally in this recipe. It makes for a more fluid to mix the sides in with the scallops.

The side dishes were gluten-free penne pasta and asparagus cooked with a splash of olive oil and minced garlic.

When the scallops are cooked I add the side dishes into the pan and mix it all up. I’ve cut down the pasta so we split one portion size. Pasta is in the “okay” category for a diabetic if one doesn’t consume too much of it. Tom checks his fasting blood sugar every morning. We’ve seen a direct correlation to too much pasta with high fasting glucose.

I go overboard a bit on the vegetables. Asparagus is great but any vegetable works. Vegetables are a wonderful complex carbohydrate that helps slow down our digestion which helps diabetics control their sugars better.

Overall, this meal was five stars for us and continues to be.