The best Keto Scallop Recipe that is easy to make at home in 25 minutes! Perfectly golden, seared scallops in a garlic butter sauce paired with creamy cauliflower puree and spinach. They're mouthwateringly delicious, low carb, and perfect for a special occasion or weekday dinner.
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If you’re looking for the perfect keto scallops, look no further! This keto scallop recipe is flavorful, healthy, and sure to become a favorite. It makes a restaurant-style dinner perfect for parties, date nights, and special occasions. But it's so easy to make that you can add it to your weekly meal plan.
Can you think of anything more elegant than a plate of scallops on a bed of creamy cauliflower puree and blanched spinach?
Despite its sophisticated looks, this recipe is simple and easy to make at home. You can even add it to your weekly roster. Keep the scallop shells, and use them to decorate the table or serve the dish for an even more impressive look.
Are Scallops Keto?
Yes, scallops are very keto-friendly! They are low in carbohydrates and high in protein, making them a good source of healthy fats and nutrients on a ketogenic diet. According to the USDA, there are approximately 3.18 grams of carbs in scallops for every 100 grams (3.5 ounces).
The Best Keto Scallop Recipe
With 10 minutes of preparation and 15 minutes of cooking, you'll have an elegant, restaurant-quality dinner ready to enjoy!
To make these seared keto scallops, you'll only need five key ingredients plus salt and pepper. You'll need the following:
- Scallops - Try to find dry scallops that have been treated to remove excess moisture. This process helps concentrate the scallops' natural flavors, making them more flavorful and tender. Wet scallops can have a rubbery texture and bland flavor compared to dry scallops.
- Cauliflower florets - To make cauliflower puree, the perfect low-carb alternative to traditional mashed potatoes or other creamy side dishes.
- Spinach - Spinach has a mild, slightly bitter flavor that complements scallops' delicate, sweet flavor. The wilted texture of blanched spinach contrasts with the firm texture of the seared scallops, creating a well-balanced dish.
- Garlic - Garlic is a common ingredient that pairs well with scallops because of its complementary flavors and aromas. It has a pungent, slightly sweet taste that complements the scallops' delicate and sweet flavor.
- Butter - Preferably use grass-fed butter because of its higher nutrient content and healthier fat profile than butter made from grain-fed cows' milk.
- Cook the cauliflower. Bring a pot of salted water to a boil and cook the cauliflower florets for around 5 to 7 minutes, until tender. Remove the cauliflower from the pot and keep the water boiling.
- Puree the cauliflower. Transfer the cooked cauliflower florets to a blender or food processor and add two tablespoons of butter and half the minced garlic. Blend or process until it reaches a creamy texture, then set aside.
- Blanch the spinach. Add the spinach leaves to the boiling water and blanch for 10 to 20 seconds until wilted, then set aside.
- Prepare the scallops. Make sure the scallops are dry by patting them with paper towels. Season with a little bit of salt and freshly ground black pepper.
- Sear the scallops. Heat the remaining butter in a cast iron skillet or large pan over medium-high heat, then add the scallops with space between them. Let them cook for 2 minutes without turning them, then flip them and add the remaining garlic. Cook for another 60 seconds while spooning over the garlic butter.
- Plate and serve. Make a bed of cauliflower puree on your serving plate or shell. Add a layer of spinach and top with the scallops. Spoon over any leftover garlic butter. Serve hot.
- In the fridge: Seared scallops and cauliflower puree can be stored in the refrigerator for up to 3-4 days. Place the seared scallops and cauliflower puree in separate airtight containers and store them in the refrigerator.
- To reheat. Reheat the scallops in a preheated pan over medium heat for a few minutes until they are warm and crispy. Reheat the cauliflower puree in a saucepan over medium heat and stir until it is warm and creamy. Alternatively, you can reheat the puree in the microwave.
What To Serve With Keto Scallops
Here are some more low-carb sides that pair well with this keto scallops recipe:
- Sauteed or steamed vegetables. Green vegetables like asparagus, broccoli, spinach, leafy greens, or green beans are excellent sides with scallops.
- Simple salads. A mixed greens salad with vinaigrette dressing
- Grilled or roasted vegetables. Roasted cauliflower, broccoli, zucchini, eggplant, or other low-carb vegetables.
- Keto-friendly noodles. Serve seared scallops on top of spaghetti squash or zucchini noodles.
These low carb sides complement the flavors of seared scallops and provide a balance of nutrients without adding a significant amount of carbohydrates to the meal.
More Easy Keto Dinner Recipes
- Garlic Butter Chicken Breasts
- Keto Shrimp Tacos
- Salmon Stuffed Zucchini
- Seared Salmon with Goat Cheese Sauce
Keto Seared Scallops with Cauliflower Puree
- 1 pound Dry Scallops
- 4 cups Spinach Leaves fresh or frozen and thawed
- 2 cups Cauliflower Florets
- 5 cloves Garlic minced
- 4 tablespoon Butter divided
- Sea Salt to taste
- Black Pepper freshly ground, to taste
- Bring a pot of salted water to a boil and cook the cauliflower florets for about 5-7 minutes until tender. Remove from the pan with a slotted spoon and keep the water boiling on the stove. You will need it to blanch the spinach later on.
- Transfer the cauliflower to a blender or food processor and process with 2 tablespoons of butter and half the minced garlic to make a puree. Set aside in the blender to keep warm.
- Blanch the spinach leaves in the reserved water for 10-20 seconds until wilted and set aside.
- Make sure the scallops are dry by patting them with paper towels. Season with a little bit of salt and freshly ground black pepper.
- Heat the remaining butter in a cast iron skillet or large frying pan over medium-high heat. Add the scallops to the pan, leaving space in between, and sear them for 2 minutes without turning them.
- Flip the scallops over and add the remaining garlic to the pan. Cook for a further 60 seconds while spooning over the garlic butter until both sides are golden brown.
- Make a bed of cauliflower puree on your serving plates, add a layer of spinach, and top with the scallops. Serve hot.
Nutritional information for the recipe is calculated based on the ingredients in each recipe. It is provided as a courtesy and is an estimate only. We cannot guarantee the accuracy of the nutritional information for any recipe we provide. Erythritol and other sugar-free sweetener carbs are not included in the carb counts. Net carbohydrates are the total carbohydrates minus dietary fiber.
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