These restaurant-quality Keto-friendly Seared Scallops with a mouthwatering golden-brown crust and a garlic butter sauce are easy to achieve at home and are perfect for a dinner party or date night at home. We love them with garlic mashed cauliflower for a healthy, low-carb side!
Whenever we go out and see scallops on the menu, it’s pretty much a given that one of us is going to order them. They have such a wonderful, unique flavor and when they come out with that perfect golden crust there is nothing better!
But you only ever see seared scallops like these at fine-dining establishments and they can be pricey. It’s much less expensive to make them at home and they taste every bit as delicious, if not even better than the ones made by a professional chef.
Keto seared scallops are a naturally low-carb and packed with protein. And they cook in less than 10 minutes so dinner can be ready fast!
What you will need to make Seared Scallops
- Scallops: Look for “dry scallops” which are not treated with added chemicals as these have the best flavor and brown better because they haven’t been soaked in a solution. You can thaw frozen scallops in a bowl of cool water for 10-20 minutes or in the refrigerator overnight.
- Avocado oil: This type of oil has a high smoke point, which you will want for getting a good sear to develop the crust on the outside of the scallops.
- Salted butter: Using butter adds healthy fat and tons of flavor to the seared scallops.
- Garlic: The garlic helps flavor the butter that you use to baste the scallops while they cook. It’s the perfect complement to the natural butteriness of the scallop.
- Salt & pepper: We keep the seasoning of these scallops simple to allow their natural sweetness to shine through.
How to make garlic butter seared scallops
The secret to perfectly seared scallops is three-fold: a screaming-hot pan, a very dry scallop, and 3-4 minutes of cooking time. It’s seriously so easy!
Start by patting your thoroughly thawed scallops dry with paper towels. Moisture is the enemy of a beautifully seared scallop because it interferes with the creation of that golden crust.
Set a cast-iron skillet over medium-high heat to get nice and hot. Season the scallops with a sprinkle of salt and pepper on both sides.
When the pan is hot, add the avocado oil, then place the scallops down in the pan. They should sizzle immediately but don’t be tempted to move them around. Leave space between the scallops so they don’t steam themselves in the pan.
Cook for 2 minutes, then flip to cook on the other side, immediately adding the butter and garlic. Use a spoon to spoon the butter over the scallops as it melts.
Let the scallops cook for another 90 seconds to 2 minutes, just until they are browned on the bottom side and opaque throughout, then remove to a plate.
What to serve with keto seared scallops?
Our favorite sides to serve with these healthy scallops are creamy mashed cauliflower with some of the pan juices drizzled over the top and roasted asparagus or another green vegetable on the side. Scallops also go well with a nice salad.
Garlic Butter Seared Scallops (Low-carb, Keto)
- Pat scallops dry on paper towels. Season with salt and pepper.
- Heat a cast iron skillet or large pan over medium-high heat. Add avocado oil and wait until it is hot.
- Lay scallops in the pan, leaving space so as not to crowd them. They should sizzle immediately. Cook for 2 minutes without touching them.
- Flip the scallops and immediately add the butter and garlic. Cook for another 90 seconds to 2 minutes, spooning the melting butter and garlic over the scallops, until they are browned on both sides and opaque throughout, then remove from the pan to a plate.
- Serve immediately with the pan juices drizzled over top.