Experience a touch of Michelin-star magic at home with this exquisite keto recipe: Heavenly Keto Scallops that Taste Like a 5-Star Meal. Inspired by the refined elegance of fine dining, this dish is as luxurious in flavor as it is low in carbs. Perfect for date night, celebrations, or when you just want to treat yourself—this is keto gone gourmet!
Why Scallops Are a Great Keto Choice
Low in Carbs
Virtually zero net carbs per serving (about 0.5g per 3 oz), making them ideal for staying in ketosis.
High in Lean Protein
About 17–20 grams of protein per 3 oz serving—great for muscle maintenance and satiety without excess fat.
Nutrient Dense
Scallops are rich in:
Vitamin B12 – supports nerve health and energy.
Magnesium, Potassium, and Zinc – essential minerals often depleted on keto.
Omega-3s – especially in wild-caught varieties, which support heart and brain health.
Low in Calories and Fat
Excellent if you’re doing keto for weight loss and want a lighter protein.
Pro Tip for Keto:
Since scallops are low in fat, pair them with healthy keto fats (like butter, olive oil, or avocado) for better satiety and macronutrient balance—like we did with the brown butter sage drizzle in the recipe above.
Heavenly Keto Scallops that Taste Like a 5-Star Meal
Description
Ingredients: (Serves 2)
For the Scallops:
6 large sea scallops, cleaned and dried
1 tbsp avocado oil
Salt and cracked black pepper, to taste
For the Cauliflower Purée:
1 ½ cups cauliflower florets
1 tbsp cream cheese (full fat)
2 tbsp heavy creamIngredients: (Serves 2)
For the Scallops:
6 large sea scallops, cleaned and dried
1 tbsp avocado oil
Salt and cracked black pepper, to taste
For the Cauliflower Purée:
1 ½ cups cauliflower florets
1 tbsp cream cheese (full fat)
2 tbsp heavy cream
1 tbsp butter
Salt to taste
For the Brown Butter Sage Drizzle:
3 tbsp unsalted butter
6 fresh sage leaves
Instructions:
Steam Cauliflower: Steam the florets until very soft (about 8-10 minutes).
Blend Purée: Combine cauliflower, cream cheese, heavy cream, and butter in a blender. Blend until silky smooth. Season with salt.
Make Sage Brown Butter: In a small pan, melt butter over medium heat. Add sage leaves and cook until butter turns golden and nutty, and sage becomes crisp (about 3-4 minutes). Remove from heat.
Sear Scallops: Heat avocado oil in a pan over high heat. Season scallops and sear for 2 minutes per side until golden crust forms. Do not move them while cooking to get a good sear.
Plate: Spoon cauliflower purée into the center of each plate. Place 3 scallops on top. Drizzle sage brown butter over everything. Garnish with crispy sage.
Serving Suggestions & Meal Prep Tips:
Serve with a light arugula salad with lemon vinaigrette.
The purée can be made 1 day ahead and reheated before serving.
Scallops are best made fresh but only take 4 minutes!
1 tbsp butter
Salt to taste
For the Brown Butter Sage Drizzle:
3 tbsp unsalted butter
6 fresh sage leaves
Cooking Temperature: Medium-high (searing scallops), low-medium (butter)
Estimated Cost: $18–$22
Nutritional Values (Per Serving – 3 scallops + purée):
Calories: ~410
Fat: 32g
Protein: 20g
Net Carbs: 5g
Fiber: 1g
