These Lemon Garlic Scallops are keto-friendly, low-carb, gluten-free, nut-free, egg-free, and the perfect dish to elevate your next at-home date night. This one-pan meal can be prepared and on the table to serve in less than 30 minutes!
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Quick, delicious, and keto pan fried scallops
Don’t be intimidated by preparing seafood at home, especially these garlic butter scallops. With a golden pan sear and delicious garlicky lemon flavor, this dish is the perfect treat for a special occasion!
Only requiring a handful of ingredients, this keto recipe will come together in less than 30 minutes and can be made lactose-free with just one straightforward substitution.
Lemon garlic scallops FAQs
Here are answers to the most commonly asked questions about this recipe:
Are there any ingredient substitution options?
- Olive Oil: Substitute avocado oil at a 1:1 ratio for olive oil.
- Butter: Ghee can be subbed in for butter at a 1:1 ratio, making this dish lactose-free.
- Minced Garlic: Garlic paste can be subbed in for minced garlic at a 1:1 ratio. You can also use garlic powder; use 3/4 tsp in place of the minced garlic called for in the recipe.
- Vegetable Stock: Beef stock or vegetable stock can be subbed in at a 1:1 ratio, although note that this will change the flavor profile slightly.
- Chopped Parsley: Fresh chopped chives can be used in place of parsley at a 1:1 ratio.
Will this recipe work with frozen scallops?
Yes, you can use frozen scallops in this recipe, but be sure to thaw them overnight in the refrigerator.
You have the option between getting “wet” and “dry” scallops, and we recommend dry whenever possible. Wet scallops have been treated with a preservative and are not as fresh. Dry scallops are preservative-free and have a much better flavor.
What is roe?
Roe is the orange or off-white colored muscle attached to the scallop after it is shucked. It is edible, but can get rubbery when cooked. To remove the roe, simply cut it away with a sharp knife.
What kind of pan should I use to cook scallops?
To make sure your lemon garlic scallops cook perfectly, be sure to pat them dry with a paper towel first before grabbing a skillet, cast-iron if possible, adding some oil, and allowing it to get hot.
Once the oil is sizzling, add in your scallops, but don’t overcrowd the pan. Sear them until golden, about 2 minutes on each side. Scallops are delicate and cook very quickly, so be sure to watch the time when making them. They will cook quickly, so once you see the crust form, you will know that they are done.
How many net carbs per serving?
Per serving, this lemon garlic scallops recipe contains 3.7 grams of net carbs. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols. A serving size is 5 scallops and the recipe, as written, yields 3 servings.
The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label below the recipe instructions.
What diets is this recipe compliant with?
- Keto and Low-Carb: Each serving of this recipe contains only 3.7 grams of net carbs, making it a great low-carb and keto-friendly dinner option.
- Gluten-Free and Grain-Free: This recipe is both gluten- and grain-free.
- Nut-Free: There are no nuts or nut products in this recipe, making it perfect for those with nut allergies and intolerances.
- Coconut-Free: this recipe does not contain any coconut ingredients.
- Egg-Free: Eggs are not used to make these pan-seared scallops.
- Primal: This recipe is compliant with a primal diet.
- Lactose-Free: By substituting ghee for butter, this recipe can be made lactose-free.
- Refined Sugar-Free: This recipe does not include any refined sugar.
How should this lemon garlic scallops recipe be stored after preparing?
- Refrigerator Storage: Store in an airtight container in the refrigerator for no more than 2 days. To warm, microwave the scallops on low heat, being careful not to overcook them.
How to make these lemon garlic scallops
If scallops have roe (orange muscle) attached, remove (see notes above).
Pat scallops dry with paper towel. Season scallops on one side with pepper and salt.
In a cast iron skillet or non-stick frying pan over medium heat, heat olive oil. Add scallops one at a time, seasoned-side down, to pan (work in batches as needed so as to not overcrowd the pan). Season other side of scallops with pepper and salt.
Fry on one side until golden and a crisp crust forms, approximately 2 minutes, then flip and fry until lightly browned and almost cooked to your liking, about 1 additional minute. (Note: cooking times will slightly vary depending on how big each individual scallops is and how you like them cooked.)
Remove scallops from pan and transfer to a plate.
In the same pan, melt butter. Add minced garlic and fry until aromatic, for about 1 minute.
Add vegetable stock and simmer on medium-low heat until the stock reduces and the sauce thickens a bit, about 1-2 minutes.
Add the scallops back to the pan to warm through. If you plan to add capers, do so now. Cut open one scallop to check if they’re cooked to your liking. Once they are, add lemon juice to pan and turn off stovetop heat.
Transfer scallops to serving plates, top with chopped parsley, and, optionally, a pinch of ground paprika.
Looking for more keto seafood recipes?
If you loved this Pan Seared Scallops recipe, try one of these other delicious options:
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Lemon Garlic Scallops
Ingredients
- 8 ounces scallops, fresh (labeled as “dry,” if possible), or, if frozen, thawed overnight in the refrigerator
- Pinch of black pepper, ~¼ tsp
- Pinch of salt, ~½ tsp
- 1 tablespoon 15mL olive oil
- 2 tablespoons 1 oz unsalted butter
- 2 garlic cloves, minced
- 2 tablespoons 30mL unsalted vegetable stock
- 1 tablespoon 15mL lemon juice
Garnish:
- 2 tablespoons chopped parsley
Optional Garnishes (Not Included In Nutrition Info):
- 1 tablespoon capers
- Pinch of ground paprika
Equipment
Instructions
- If scallops have roe (orange muscle) attached, remove (see notes below).
- Pat scallops dry with paper towel. Season scallops on one side with pepper and salt.
- In a cast iron skillet or non-stick frying pan over medium heat, heat olive oil. Add scallops one at a time, seasoned-side down, to pan (work in batches as needed so as to not overcrowd the pan). Season other side of scallops with pepper and salt. Fry on one side until golden and a crisp crust forms, approximately 2 minutes, then flip and fry until lightly browned and almost cooked to your liking, about 1 additional minute. (Note: cooking times will slightly vary depending on how big each individual scallops is and how you like them cooked.) Remove scallops from pan and transfer to a plate.
- In the same pan, melt butter. Add minced garlic and fry until aromatic, for about 1 minute. Add vegetable stock and simmer on medium-low heat until the stock reduces and the sauce thickens a bit, about 1-2 minutes.
- Add the scallops back to the pan to warm through. If you plan to add capers, do so now. Cut open one scallop to check if they’re cooked to your liking. Once they are, add lemon juice to pan and turn off stovetop heat.
- Transfer scallops to serving plates, top with chopped parsley, and, optionally, a pinch of ground paprika.
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