KETO SCALLOP CASSEROLE

Here's a recipe for a delicious keto scallop casserole:

Ingredients:

• 1 lb scallops, fresh or thawed if frozen

• 4 slices bacon, chopped

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup cauliflower rice

• 1 cup spinach, chopped

• 1 cup heavy cream

• 1 cup grated Parmesan cheese

• 1/4 teaspoon black pepper

• 1/4 teaspoon paprika

• Salt to taste

• 2 tablespoons chopped parsley, for garnish

• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Pat dry the scallops with paper towels to remove excess moisture. Season them with salt and black pepper.

3. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the skillet.

4. In the same skillet with bacon fat, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 2-3 minutes.

5. Add the cauliflower rice to the skillet and cook until it starts to soften, about 5 minutes.

6. Stir in the chopped spinach and cook until wilted, about 2 minutes.

7. Pour in the heavy cream and bring the mixture to a simmer.

8. Add half of the grated Parmesan cheese and stir until it's melted and the sauce is thickened.

9. Season the sauce with paprika and adjust salt and pepper to taste.

10. Remove the skillet from heat and gently fold in the cooked bacon and scallops.

11. Transfer the mixture to a casserole dish.

12. Sprinkle the remaining Parmesan cheese over the top of the casserole.

13. Bake in the preheated oven for 20-25 minutes, or until the scallops are cooked through and the cheese is bubbly and golden brown.

14. Once done, remove the casserole from the oven and let it rest for a few minutes.

15. Garnish with chopped parsley before serving.

Enjoy your delicious keto scallop casserole!