This keto Garlic Butter Scallops recipe offers a savory seafood main dish perfect for low-carb dieters looking to enjoy a rich and satisfying meal.
Pan-seared scallops are cooked to golden perfection and served over fresh and tender zucchini noodles tossed in a buttery garlic sauce.
This meal is fast to prepare, requiring minimal ingredients, and highlights the natural sweetness of scallops complimented by aromatic garlic butter.
Why You’ll Love This Recipe
- Scallops cook quickly and develop a flavorful sear that enhances their natural sweetness.
- Using spiralized zucchini keeps the dish low-carb and adds a fresh vegetable element without overpowering the scallops.
- The garlic butter sauce marries the flavors and brings richness without adding carbs or complex ingredients.
Keto Garlic Butter Scallops with Zucchini Noodles
Enjoy a quick and delicious keto-friendly meal featuring pan-seared scallops in garlic butter served over spiralized zucchini noodles. Perfect for a low-carb seafood dinner.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 2
- Yield
- 2 servings
Ingredients
- 1 lb (450 g) large sea scallops, patted dry
- 2 medium zucchinis, spiralized into noodles (about 4 cups)
- 3 tablespoons (42 g) unsalted butter, divided
- 4 garlic cloves, minced
- 1 tablespoon (15 ml) olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons (8 g) chopped fresh parsley
- 1 teaspoon fresh lemon juice
Instructions
- Prepare the Zucchini Noodles Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler. Set aside and lightly salt them to draw out excess moisture. Let sit in a colander for 5 minutes, then gently squeeze to remove extra water.
- Sear the Scallops Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until hot but not smoking. Season scallops with salt and pepper. Place scallops in the skillet, spacing them apart. Cook without moving for about 2-3 minutes until the underside is golden brown. Flip and cook an additional 1-2 minutes until just cooked through (internal temperature 145°F / 63°C). Remove scallops and set aside.
- Cook Zucchini Noodles In the same skillet, add remaining 2 tablespoons butter and minced garlic. Sauté until fragrant, about 30 seconds. Add zucchini noodles and crushed red pepper flakes if using. Toss gently and cook for 2-3 minutes until noodles are just tender but still have some bite. Season with salt and pepper.
- Combine and Serve Return scallops to the skillet just to warm through for about 1 minute. Stir in lemon juice and sprinkle chopped parsley over the top. Remove from heat and plate immediately.
Helpful Tips
- Pat scallops completely dry before cooking for a good sear and to prevent steaming.
- Avoid overcooking scallops; they cook fast and are best when just opaque and tender inside.
- Zucchini noodles release moisture; salting and draining them before cooking helps keep the dish from becoming watery.
- Use fresh garlic for best flavor; adjust red pepper flakes to your spice preference.
Storage and Make-Ahead
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat to avoid overcooking the scallops.
Do not freeze scallops after cooking as texture may degrade.
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, thaw frozen scallops completely and pat them dry before cooking to achieve a good sear.
What can I substitute for zucchini noodles?
You may substitute with other low-carb vegetable noodles such as spaghetti squash or shirataki noodles.
Is this recipe dairy-free?
No, this recipe includes butter, so it is not suitable for dairy-free diets.
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