Keto Lemon Butter Scallops (Restaurant-Style in 10 Minutes)

If you want a dinner that feels fancy but takes less time than a drive-thru… these keto lemon butter scallops are it.

Golden edges, tender centers, and a garlicky lemon-butter sauce you’ll want to spoon over everything.

Why you’ll love this recipe

• 10–12 minutes start to finish

• Simple ingredients, big flavor

• Naturally low carb and super satisfying

  
  

Ingredients

• 1 lb sea scallops (dry scallops if you can find them)

• 1 tbsp avocado oil (or olive oil)

• 1/2 tsp sea salt + 1/4 tsp black pepper

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 tbsp fresh lemon juice (plus 1 tsp zest if you want extra zing)

• Parsley, optional

Quick tip: dry vs. wet scallops

If scallops are labeled “wet,” they’re treated with a solution that can make them release extra liquid in the pan. They still work, but you’ll really want to pat them dry and use a hot skillet.

How to make keto lemon butter scallops

1. Pat scallops very dry with paper towels. Season with salt and pepper.

2. Heat a large skillet over medium-high heat. Add avocado oil.

3. Add scallops in a single layer (don’t crowd). Sear 2 minutes without moving them.

4. Flip and cook 1–2 minutes more, just until opaque and firm. Transfer to a plate.

5. Reduce heat to medium. Add butter and garlic and stir 30 seconds.

6. Stir in lemon juice (and zest if using). Spoon sauce over scallops.

What to serve with scallops (low-carb sides)

• Cauliflower mash

• Garlic green beans

• Zoodles or sautéed spinach

• Simple side salad with olive oil + lemon

Storage + reheating

Best eaten fresh. If you have leftovers, store them airtight up to 2 days and reheat gently on low heat with a small pat of butter.

If you make these, leave a comment and tell me what you served on the side — I love seeing what y’all are cooking!