Lemon Garlic Butter Scallops

Why This Is Strictly Keto

Sea scallops are almost pure protein with a trace of natural carbohydrate, and everything they are cooked in here — butter, olive oil, fresh garlic, lemon juice and parsley — is a whole food with no sugar or starch. There is no flour dredge and no breading; the golden crust comes purely from a dry scallop hitting a hot pan. The whole dish is roughly 3 grams of net carbs per serving.

Ingredients

• 1 1/2 pounds large dry sea scallops
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. Dry the scallops: Pull off the small side muscle if still attached. Pat the scallops very dry with paper towels — this is essential for a sear — then season with the salt and pepper.

2. Sear: Heat the olive oil in a large stainless or cast iron skillet over medium-high until shimmering. Add the scallops in a single layer, not touching, and cook undisturbed 2–3 minutes until a golden crust forms.

3. Flip: Turn the scallops and cook 1–2 minutes more, until just opaque in the center. Transfer to a plate.

4. Make the pan sauce: Lower the heat to medium. Add the butter and garlic to the skillet and cook 1 minute until fragrant, scraping up the browned bits. Stir in the lemon juice and parsley.

5. Finish: Return the scallops to the pan and spoon the sauce over them for 15–20 seconds to warm through. Serve right away with lemon wedges.

Nutritional Info (per serving, approximate)

Tips

• Buy “dry” scallops (no phosphate solution) — treated “wet” scallops leach liquid and steam instead of searing.
• Don’t crowd the pan; sear in two batches if needed so the temperature stays high.
• Scallops overcook in seconds — pull them the moment the center turns from translucent to opaque.