A keto-friendly, European-inspired seafood dish that’s simple enough for weeknights and elegant enough for coastal entertaining.
Summary: This keto-friendly scallop dish is a favorite for both its elegance and ease. Start by draining and setting aside the natural liquid from wild-caught sea scallops (which I always prefer for health and flavor). Pat the scallops dry, season with salt and pepper, and sear both sides in a hot pan with olive oil and butter—pouring off any excess liquid as needed to help them brown. Once golden, set scallops aside. In the same pan, add a splash of the reserved scallop liquid with dry onion or shallot, then pour in heavy cream and simmer gently. Add lemon zest and a small squeeze of juice for brightness. Optionally, toss in some cherry tomato pieces for color and flavor. Spoon the lemony cream sauce over the scallops and top with fresh basil threads for a vibrant garnish. Serve as an appetizer or entrée—it’s rich, refreshing, and ready in about 20 minutes.
Ingredients (Serves 2 as an entrée, 4 as an appetizer)
- 8–10 wild-caught sea scallops
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon dry onion (or finely minced shallot)
- 1/4 cup heavy cream
- Zest of 1 lemon
- Small squeeze of fresh lemon juice
- (Optional) A handful of cherry tomatoes, diced
- Fresh basil threads for garnish
Instructions
- Drain scallops and reserve the liquid.
- Pat scallops dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil and butter in a skillet over medium-high heat. Add scallops in a single layer.
- Sear scallops on both sides until golden brown. If excess liquid accumulates in the pan, pour it off to help them brown properly. Set scallops aside once done.
- In the same pan, add a splash of the reserved scallop liquid and the dry onion. Sauté for 1–2 minutes.
- Stir in the heavy cream and simmer until it thickens slightly.
- Add lemon zest and a small squeeze of juice. Optionally, stir in diced cherry tomatoes and cook for 1 minute.
- Plate the scallops, spoon the sauce on top, and garnish with basil threads. Serve warm.
Coastal Simplicity Meets Clean Eating
What I love about this recipe is that it feels special but approachable. Scallops are one of those ingredients that seem fancy, yet they cook so quickly that you can have dinner ready in less than half an hour. This version leans into fresh, coastal vibes with creamy lemon notes and aromatic basil—flavors that are light but luxurious.
Even better, the entire dish is keto-friendly, making it perfect for anyone cutting carbs but still craving something indulgent. With just a few wholesome ingredients, you get a well-rounded meal or appetizer that won’t weigh you down.
Why I Use Only Wild-Caught Scallops
Whenever I cook seafood, I’m intentional about choosing wild-caught options. Wild scallops tend to be fresher, firmer, and more flavorful—and importantly, they’re often free from additives or soaking solutions that are used to increase weight or shelf life in some farmed varieties.
This matters both for taste and for health. Wild-caught seafood usually contains fewer toxins and has better nutritional density. Plus, you’ll find that wild scallops sear beautifully, whereas treated ones tend to steam in the pan and never develop that golden crust. It’s worth the upgrade.
The Perfect Appetizer or Entrée
This dish is incredibly flexible. If you’re having friends over for dinner, serve two or three scallops per person on a small plate and you’ve got a refined appetizer. If you want to make it the centerpiece of the meal, bump up the serving size and add a simple green salad or roasted vegetables for a complete entrée.
The cream and lemon combination pairs especially well with Mediterranean-inspired meals. Try serving it alongside grilled asparagus, a bowl of olives, or even a lightly dressed fennel slaw. It’s coastal comfort food—but still sophisticated.
Simple Techniques for Stunning Results
Scallops don’t require complicated prep, but there are a few tips that make all the difference:
- Dry thoroughly: Patting the scallops dry is crucial. Moisture will prevent browning.
- Don’t crowd the pan: Give them room to sear, not steam.
- Use high heat and a hot pan: That golden crust comes from a good sear.
- Pour off liquid if needed: Scallops release some moisture—remove it so you get that rich browning on both sides.
These techniques help bring out the natural sweetness of the scallops and create that melt-in-your-mouth texture.
Let’s Talk Sauce: Creamy, Lemony, Perfect
The sauce in this dish couldn’t be simpler, but it packs a punch. A small amount of heavy cream forms the base, thickening just enough to coat the scallops. The lemon zest brings brightness, while the juice adds acidity to cut through the richness.
I sometimes stir in a few cherry tomatoes for sweetness and a pop of color. It’s totally optional, but especially nice if you’re serving this in warmer months or want that extra visual appeal on the plate.
If you want to dress it up even more, a spoonful of capers or a pinch of red pepper flakes can offer extra dimension.
Finishing with Basil Threads
A little garnish goes a long way—and fresh basil is perfect here. Its aroma enhances the lemony notes and cuts through the creaminess just enough to keep everything feeling light and fresh. For a pretty presentation, roll a few basil leaves into a little bundle, slice them thinly, and scatter the ribbons over the scallops just before serving.
You could also swap in fresh thyme or parsley, but basil is my favorite for this dish.
Wine & Side Pairings
This recipe pairs beautifully with crisp white wines like Sauvignon Blanc, Albariño, or Pinot Grigio. These wines echo the citrus notes in the sauce and bring just the right balance of acidity and minerality to the plate.
If you’re planning a European-style meal, consider serving the scallops with a small arugula salad tossed in lemon vinaigrette, or grilled summer squash and zucchini ribbons on the side. Want to keep it extra keto? Cauliflower mash, steamed asparagus, or garlicky sautéed spinach are all great low-carb accompaniments.
Serve It Anywhere, Feel Like You’re On the Coast
Even if you’re not by the water, this dish brings the feeling of a coastal escape to your table. I love making it when I’m near the sea—there’s just something poetic about serving fresh scallops with lemon and herbs while hearing waves in the distance. But I’ve also made it in city apartments, on back patios, and in the middle of winter when I need a reminder of warmer days.
It’s one of those meals that feels like a little getaway. A few minutes of cooking, a few quality ingredients, and you’ve got something that tastes like it came from a restaurant with white linen tablecloths and ocean views.
Final Thoughts
Whether you’re new to scallops or just looking for a way to elevate your low-carb cooking, this dish is an easy win. With wild-caught seafood, healthy fats, and bright, clean flavors, it’s a recipe you’ll come back to again and again. It’s satisfying without being heavy, elegant without being fussy, and full of flavor with very little effort.
Try it next time you want to impress guests—or simply treat yourself to a restaurant-worthy meal at home.
