Seared Scallops in Garlic-Lemon Butter Sauce

The best part of living where I do is being surrounded by pristine waterways, and having friends who send you a message saying “Got scallops for you, will drop them off on my way home”. These beautiful fresh, fat and juicy scallops were begging to be treated with a bit of love.

I find that searing scallops brings out the natural sweetness and when you toss them in this silky, tangy sauce it takes them to a whole other level of yummy.

Serve with a big, fresh salad and you’ve got the perfect fast keto-friendly dinner. Enjoy!

Step-by-step

1. Place the olive oil into a frying pan and heat over a high heat.

   

2. Turn heat back slightly and place scallops into pan, careful not to overcrowd them, cook them in batches if you need to. Cook for 3 minutes on each side without moving them around.
   Note: You can use frozen scallops, just make sure that they’re completely defrosted before you cook them.

   

3. Remove from pan and sit aside.

   

4. Add 3 Tablespoons of the butter into the pan, add finely chopped garlic and cook until softened. Add chicken broth and cook until reduced and thickened slightly.

   

5. Add remaining 1 Tablespoon of butter, lemon juice and zest and chopped herbs and mix through.

6. Return scallops to pan and warm through. Store in the refrigerator, covered, for up to 2 days.

   

Recipe

Seared Scallops in Garlic-Lemon Butter Sauce

★★★★★4.5 (378 ratings)

Deliciously tender low-carb scallops cooked in garlic, lemon & parsley butter sauce. A tasty keto meal in ...

Hands on

10m

Overall

15m

Servings

4

5.3 g

Net carbs

15.9 g

Protein

22.7 g

Fat

289

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

• 500 g fresh scallops, trimmed (1.1 lb)
• 3 tbsp extra virgin olive oil (45 ml)
• 4 tbsp butter or ghee (57 g/ 2 oz)
• 1 clove garlic, minced
• salt and pepper, to taste
• ¹/₃ cup chicken broth (80 ml)
• juice and zest 1 lemon
• 4 tbsp fresh chopped parsley
• 1 tbsp fresh chopped chives

Instructions

1. Place the olive oil into a frying pan and heat over a high heat.

2. Turn heat back slightly and place scallops into pan, careful not to overcrowd them, cook them in batches if you need to. Cook for 3 minutes on each side without moving them around.
   Note: You can use frozen scallops, just make sure that they’re completely defrosted before you cook them.

3. Remove from pan and sit aside.

4. Add 3 Tablespoons of the butter into the pan, add finely chopped garlic and cook until softened. Add chicken broth and cook until reduced and thickened slightly.

5. Add remaining 1 Tablespoon of butter, lemon juice and zest and chopped herbs and mix through.

6. Return scallops to pan and warm through. Store in the refrigerator, covered, for up to 2 days.

Nutrition per serving

Carbs 7%Protein 22%Fat 71% of calories

Net carbs

5.3 g

Total carbs

5.7 g

Fiber

0.4 g

Sugars

0.4 g

Protein

15.9 g

Fat

22.7 g

Saturated fat

8.9 g

Calories

289 kcal

Sodium

787 mg · 34.2% RDA

Magnesium

32 mg · 8.05% RDA

Potassium

324 mg · 16.2% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Scallops, raw	4 g	15.1 g	0.6 g	86
Olive oil, extra virgin	0 g	0 g	10.1 g	90
Butter, unsalted, grass-fed	0 g	0.1 g	11.5 g	102
Garlic, fresh	0.2 g	0 g	0 g	1
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Chicken stock (broth), chicken only, homemade	0 g	0.4 g	0.4 g	5
Lemon juice, fresh	0.8 g	0 g	0 g	3
Lemon zest (peel), fresh	0.1 g	0 g	0 g	1
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Chives, fresh	0 g	0 g	0 g	0
Total	5.3 g	15.9 g	22.7 g	289

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Beef free
• Pescatarian