Skillet Scallops Au Gratin Casserole

Servings: 6

Net Carbs: 6.7g per serving
Fat: 30g per serving
Protein: 21g per serving

Ingredients

Casserole

• 2 Tbsp butter
• ¼ cup chopped onion
• 1 Tbsp minced garlic
• 1 Tbsp lemon or lime juice
• 8 oz sliced white mushrooms
• 8 oz asparagus, cut into 2″ to 3″ pieces
• 1 lb bay scallops
• 2 tsp smoked paprika
• ½ tsp dried thyme or basil
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp hot sauce (optional)
• 1 cup heavy cream
• 1 tsp xanthan gum
• 1 tsp Dijon mustard
• 1 cup Italian style shredded cheese

Topping

• ⅓ cup almond flour
• 2 Tbsp melted butter
• 3 Tbsp fresh grated Parmesan Cheese
• 1 tsp dried parsley flakes

Directions

Topping

1. Combine all topping ingredients and set aside.

Casserole

1. In a large cast iron skillet, melt butter over medium heat.
2. Add onion, garlic, lemon or lime juice, white mushrooms, and asparagus.
3. Sauté over medium heat for 3 to 4 minutes until vegetables are softened.
4. Add the scallops, paprika, thyme, salt, black pepper, and hot sauce, and cook for an additional 2 to 3 minutes, stirring frequently until scallops are no longer opaque.
5. In a separate bowl, blend together the heavy cream, xanthan gum, mustard, and Italian style cheese.
6. Add cream and cheese mixture to skillet, bring to a boil, and continue stirring for 2 to 3 minutes or until thickened.
7. Crumble prepared topping evenly over pan.
8. Place skillet in the oven six inches from heat and broil for 1 to 2 minutes, or until golden brown.