Keto Seared Scallops
Golden, restaurant-worthy sea scallops with a crackly crust, swimming in a garlic-herb brown butter lemon sauce. Just 5g net carbs per serving and ready in 20 minutes, this elegant keto dinner feels indulgent while staying fully low-carb and naturally gluten-free.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 2. Values are estimates; brands vary.
These keto seared scallops deliver a steakhouse-quality crust and a silky garlic brown butter lemon sauce in just 20 minutes. They prove that low-carb dinners can feel genuinely luxurious.
Ingredients
- 1 lb (about 12) large dry sea scallops, side muscle removed
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp avocado oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice (about 1/2 lemon)
- 2 tbsp dry white wine or chicken broth
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- Lemon wedges, for serving
Instructions
- 1
Pat the scallops completely dry with paper towels (dry scallops sear; wet ones steam). Season both flat sides with the salt and pepper.
- 2
Heat the avocado oil in a large stainless or cast-iron skillet over medium-high until shimmering and nearly smoking.
- 3
Lay the scallops in the pan flat-side down, spaced apart, and do not move them. Sear 2 to 3 minutes until a deep golden crust forms, then flip and sear 1 to 2 minutes more. Transfer to a plate.
- 4
Lower the heat to medium and add the butter. Once it foams and begins to brown, stir in the garlic and cook 30 seconds until fragrant.
- 5
Pour in the lemon juice and wine, scraping up the browned bits, and simmer 1 minute to reduce slightly. Stir in the parsley and chives.
- 6
Return the scallops to the pan, spoon the sauce over the top, and warm 30 seconds. Serve immediately with lemon wedges.
Tips & notes
- Always buy 'dry' or 'diver' scallops rather than 'wet' ones, which are treated with phosphates that prevent browning and add water weight.
- Serve over cauliflower mash or sauteed zucchini ribbons to keep the plate fully keto while soaking up the brown butter sauce.
- Scallops are best fresh, but leftovers keep 1 day refrigerated. Reheat gently in a skillet to avoid turning them rubbery.
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Frequently asked questions
- How many carbs are in keto seared scallops?
- Each serving has 5g net carbs (6g total carbs minus 1g fiber), 412 calories, 30g protein, and 29g fat. This recipe makes 2 servings.
- Are scallops keto-friendly?
- Yes. Scallops are naturally low in carbs (about 3g per 100g) and rich in lean protein, so they fit comfortably into a keto diet. The garlic brown butter sauce here adds healthy fat without adding meaningful carbs.
- What can I serve with keto scallops?
- Pair them with cauliflower mash, sauteed zucchini noodles, asparagus, or a crisp arugula salad. All keep the meal under your carb target while letting the buttery lemon sauce shine.
