Keto Nordic Seafood Symphony: Scallop Tartare, Herb-Crusted Salmon & Creamy Dill Sauce

Allergens

Fish, Shellfish, Tree Nuts (Almond)

Ingredients

• 16 large sea scallops, finely chopped 4 (6 oz) salmon fillets 1/2 cup almond flour 1/4 cup fresh dill, chopped 1/4 cup parsley, chopped 3 cloves garlic, minced 2 tbsp capers, rinsed and drained 1/4 tsp salt 1/4 tsp black pepper 1/4 cup heavy cream 2 tbsp butter

Instructions

1. In a medium bowl, combine chopped scallops with half of the dill and parsley, garlic, capers, salt, and pepper. Mix well and set aside. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a shallow dish, combine almond flour and remaining herbs. Pat salmon fillets dry, then press each side into the mixture, coating evenly. Place on prepared baking sheet. Bake salmon for 12 15 minutes or until cooked through and flaky. Remove from oven and set aside to rest. In a small saucepan, combine heavy cream, butter, and remaining herbs over low heat. Cook until slightly thickened, stirring frequently to prevent burning. Set aside.

Chef’s Insight

Ensure scallops are finely chopped to achieve a tender, melt-in-your-mouth texture.

Notes

The key to this dish is the perfect balance of flavors and textures.