This easy-to-make keto dish comes together quickly! Additionally, cooking these delectable pork chops in the air fryer is simple. Because the pecan crust doesn’t go soggy, the chops also make excellent leftovers!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 12 ounces sea scallops, rinsed and sliced in half horizontally
- ¾ cup spiced coconut vinegar
- 1 tablespoon vegetable oil, or as needed
- 1 tablespoon coarsely chopped garlic (Optional)
- 2 medium Roma tomatoes, chopped
- ½ cup chopped red onion
- 1 tablespoon minced fresh ginger
- 1 Thai chile pepper, seeded and minced
- 1 ½ teaspoons calamansi juice
- ¼ cup bias-sliced green parts of green onions
- 1 pinch lemon zest
- fleur de sel to taste
Instructions
- Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.
- Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
- Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.
- No shrimp? You can also make this with 18 medium shrimp (about 12 ounces). Just rinse, peel, devein, and slice them in half horizontally.
Nutrition Facts
| Calories | 101 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 0 g |
| Sodium | 146 mg |
| Sugars | 1 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |