If you’re looking for a way to elevate dinner without spending hours in the kitchen or breaking the bank, these Keto Scallops in Garlic Cream Sauce are the perfect solution. Tender, juicy scallops seared to golden perfection and paired with a rich, velvety garlic cream sauce make for a gourmet meal that’s surprisingly easy to prepare.
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Whether you’re a seafood enthusiast or just dipping your toes into keto-friendly options, this recipe will quickly become a favorite.
Keto Scallops in Garlic Cream Sauce
Scallops can be tricky to master, but with a little practice, you can achieve that ideal golden crust. The secret? A hot pan, the right amount of fat, and careful timing.
Overcooking scallops is a common mistake, often resulting in a rubbery texture. But when cooked properly, scallops are tender, flavorful, and absolutely delightful.
What to Serve With Scallops
These scallops pair beautifully with a variety of low-carb sides to round out your meal:
- Zoodles: Spiralized zucchini lightly sautéed in olive oil provides the perfect base for soaking up the creamy garlic sauce.
- Cauliflower Rice: A bed of fluffy cauliflower rice balances the richness of the scallops while keeping carbs in check.
- Keto Risotto: For an indulgent twist, serve the scallops over keto risotto made with cauliflower and Parmesan cheese.
How Many Carbs In Scallops
Scallops are naturally low in carbs, making them a great option for a keto lifestyle. A 3-ounce serving of steamed scallops contains about 5 grams of carbs.
While this recipe adds a creamy sauce, the carb count remains manageable for most keto plans. Just be mindful of portion sizes and account for the carbs in your meal plan.
Are Scallops Keto Friendly?
Absolutely! While they do contain some natural carbohydrates, their rich flavor and versatility make them an excellent choice for a balanced keto diet.
Other great seafood options that are keto friendly are this delicious chicken and shrimp stir fry with garlic ginger sauce as well as this hearty fish stew!
How To Make Low Carb Scallops in Garlic Cream Sauce
Rinse thawed scallops in cool water. Pat dry and sprinkle each side with salt and pepper. Rinsing is important just to get the extra juices and stuff off of them. And patting them dry will get the extra moisture out so you’ll get a nice sizzle when you put them in the pan.
Heat olive oil over medium heat in frying pan.
Add scallops to the frying pan. They should sizzle slightly when added. This is exactly what you want. We really want to get the outside browned and just a tad crunchy. It will add a great contrast to each bite.
Cook 2-3 minutes per side or until done. Many people over cook their scallops. They really do not take that long to cook.
Remove scallops from the frying pan and set aside. Don’t worry about them cooling down as you will be warming them back up at the end.
Add butter and garlic to pan, stirring and scraping up bits from pan. About 60 seconds.
Add chicken broth, stirring occasionally, for 5 minutes.
Now you’ll want to lower the heat to low.
Add heavy whipping cream, 4 cheese blend, lemon and hot sauce. Stir often as it thickens, for 7-10 minutes.
Add scallops back to pan, cover with sauce and sprinkle dill. Warm them back for 2-3 minutes .
Top with optional dill and serve warm.
This recipe is proof that you can enjoy restaurant-quality meals at home without the hassle. Whether you’re cooking for a special occasion or a simple weeknight dinner, these Keto Scallops in Garlic Cream Sauce are sure to impress!
Other Keto Dinner Recipes From The Keto Option You Might Enjoy
Scallops in Garlic Cream Sauce
Ingredients
- 1 lb scallops thawed
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/4 cup chicken broth
- 1/2 cup heavy whipping cream
- 2 tablespoons 4 cheese blend
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon hot sauce
- 1/2 tablespoon fresh dill chopped
Instructions
- Rinse thawed scallops in cool water. Pat dry and sprinkle each side with salt and pepper.
- Heat olive oil over medium heat in frying pan.
- Add scallops to frying pan. They should sizzle slightly when added.
- Cook 2-3 minutes per side or until done.
- Remove scallops from frying pan and set aside.
- Add butter and garlic to pan, stirring and scraping up bits from pan. About 60 seconds.
- Add chicken broth, stirring occasionally, for 5 minutes.
- Lower heat to low.
- Add heavy whipping cream, 4 cheese blend, lemon juice and hot sauce. Stir often as it thickens, for 7-10 minutes.
- Add scallops back to pan, cover with sauce and sprinkle dill. Warm them back for for 2-3 minutes.
- Top with optional dill and serve warm.
Nutrition
References
https://www.seafoodhealthfacts.org/seafood-choices/description-top-commercial-seafood-items/scallops
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
I made this dish last night. It was fantastic! I had to sub the heavy cream for soy milk/olive oil because of lactose intolerant family. When the sauce was ready, I added spiraled zucchini. Yummy! I will use this sauce for other recipes as well. Fabulous Trina!