About This Recipe
Silky garlic–lemon butter scallops meet tender zucchini noodles for a restaurant-style, low-carb scampi you can make fast. It’s rich, buttery, and perfect for when you’re craving comfort food without the pasta.
Ingredients
- Sea scallops
- Zucchini, spiralized into noodles (zoodles)
- Butter (or ghee)
- Garlic
- Lemon (juice and zest)
- Grated Parmesan (optional, for finishing)
- Olive oil
- Chicken broth
- Fresh parsley
- Red pepper flakes (optional)
- Sea salt and black pepper
Instructions
- Pat scallops dry; season both sides with salt and black pepper. Spiralize zucchini into noodles, lightly salt, and set on paper towels to draw out moisture (5 minutes), then pat dry.
- Heat a large skillet over medium–high. Add 1 tablespoon olive oil and 1 tablespoon butter. Sear scallops in a single layer 1½–2 minutes per side until golden and just opaque; remove to a plate.
- Reduce heat to medium. Add 3 tablespoons butter and minced garlic; sauté 30 seconds until fragrant. Deglaze with 1/3 cup chicken broth and 1 tablespoon lemon juice; simmer 1–2 minutes to slightly reduce.
- Add zoodles to the pan; toss 1–2 minutes until just tender but not watery. Sprinkle in Parmesan and toss to coat, adjusting salt, pepper, and a pinch of red pepper flakes if desired.
- Return scallops (and any juices) to the skillet to warm 30 seconds. Finish with a small knob of butter, lemon zest, and chopped parsley. Serve immediately.
Keto Focus
Zucchini noodles replace pasta to slash carbs, while the buttery garlic sauce adds satisfying fats with moderate protein from scallops. There’s no flour or sugar, keeping it clean and keto-friendly.
Nutrition Facts (per serving)
- Calories: 535
- Protein: 36g
- Fat: 39g
- Total Carbs: 9g
- Fiber: 1.5g
- Net Carbs: 7.5g
Tips & Variations
- Dry scallops well: Moisture prevents browning—pat dry and don’t overcrowd the pan.
- Keep zoodles al dente: Salt and blot before cooking, then sauté briefly to avoid a watery sauce.
- Swap the protein: Shrimp or cod work beautifully with the same method.
- Dairy tweaks: Use ghee for a richer flavor; skip Parmesan for a lighter dairy option.
- Flavor boosters: Add capers or a pinch of chili flakes; finish with extra lemon zest for brightness.
- Serve with: A crisp green salad, roasted asparagus, or cauliflower mash.