These garlic scallops in cream sauce is a gourmet dinner without the time and cost! A dinner to please the whole family!
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Keto Scallops in Garlic Cream Sauce
Scallops are something I enjoy on occasion. Not more than 1-2 times per month as I’ve never really been a fan of seafood. BUT, we all need a delicious, healthy scallops recipes, right?
My favorite part of the scallop is the slightly crunchy outside when you get them browned just perfect.
Often scallops are overcooked and I’ll be the first to admit that I was one of those people who cooked them to a rubbery, chewy state. Those poor scallops.
Not anymore, of course. My hubby schooled me on proper scallop cooking and I got to work on this beautiful recipe.
What to Serve With Scallops
I usually serve my scallops over keto zoodles. Nothing fancy, just some spiraled zucchini sauteed in olive oil. You don’t need a sauce because you can use extra sauce from the scallops!
My second favorite way to eat scallops is over a bed of cauliflower rice or keto risotto.
How Many Carbs In Scallops
There are about 5g of carbs in 3 ounces of steamed scallops. I know we won’t be eating them steamed, but this gives you the best idea for what the carbs on in the actual scallops vs trying to subtract off what you cooked them in.
Are Scallops Keto Friendly?
They certainly are. But just remember that they DO have carbs, so plan accordingly.
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 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 eat 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 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.
Other Keto Dinner Recipes From The Keto Option You Might Enjoy
- 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
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 349 Total Fat: 26.5g Saturated Fat: 13.5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 58mg Sodium: 492mg Carbohydrates: 8g Net Carbohydrates: 8g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 23.5g