Elegant simplicity meets keto decadence in this restaurant-worthy dish you can master at home.
There’s something magical about the first bite of a perfectly seared scallop—that golden, caramelized crust giving way to the tender, sweet interior. Pair that with nutty brown butter and the salty crunch of prosciutto, and you’ve got yourself a dish that feels like fine dining but comes together in less than 20 minutes. This is the kind of keto meal that makes you wonder why you ever bothered with carbs in the first place.
A Love Affair with Scallops
I discovered my passion for perfectly seared scallops during a weekend getaway to the coast years ago. After an embarrassing first attempt where I crowded the pan and ended up with sad, steamed mollusks swimming in their own juices (rookie mistake), I became determined to master the technique. Dozens of scallops later, I can confidently say I’ve cracked the code—and I’m sharing all my hard-earned secrets with you.
Why This Recipe Works
This keto scallop recipe delivers on all fronts—flavor, texture, and nutritional profile. The scallops provide lean protein while the brown butter and prosciutto add the perfect fat content for keto adherence. The dish looks and tastes incredibly sophisticated, but the technique is surprisingly straightforward once you know the crucial steps. Plus, there’s minimal prep work involved, making this an ideal choice for both special occasions and “treat yourself” weeknight dinners.
The combination of sweet scallops, nutty brown butter, and salty prosciutto creates a perfect balance that satisfies even the most discerning palate. And with just 2g net carbs per serving, you can indulge without guilt.
Ingredients
For 2 servings:
- 8-10 large sea scallops (about 1 lb/450g)
- 2 tablespoons avocado oil
- 4 tablespoons unsalted butter
- 3 slices prosciutto, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes (optional)
Instructions
Let me walk you through creating this restaurant-worthy dish in your own kitchen:
Thoroughly pat the scallops dry with paper towels—this is absolutely critical for achieving that perfect sear. Remove the small side muscle if still attached.
Season the scallops on both sides with salt and pepper.
Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until very hot, about 2 minutes.
While the pan is heating, place prosciutto slices on a parchment-lined baking sheet and bake at 375°F for 8-10 minutes until crispy. Set aside to cool.
Add avocado oil to the hot skillet—it should shimmer immediately.
Carefully place the scallops in the pan, making sure they don’t touch each other. Cook undisturbed for 2-3 minutes until a golden-brown crust forms on the bottom.
Flip scallops once and cook for an additional 1-2 minutes. Remove to a plate and tent loosely with foil.
Reduce heat to medium-low and add butter to the same pan. Allow it to melt and begin to foam, swirling occasionally.
When the butter turns amber and smells nutty (about 2-3 minutes), add the minced garlic and cook for 30 seconds.
Remove from heat and stir in lemon juice (stand back as it may spatter).
Break crispy prosciutto into pieces.
Return scallops to the pan to coat with butter sauce, then transfer to serving plates.
Drizzle the brown butter sauce over the scallops, sprinkle with prosciutto pieces, parsley, and red pepper flakes if using.
Serve immediately.
Tips and Variations
For Perfect Scallops Every Time:
- Dry scallops are essential—moisture is the enemy of caramelization.
- Don’t move the scallops once they’re in the pan until it’s time to flip.
- A properly hot pan is non-negotiable. If your scallops don’t sizzle when they hit the oil, the pan isn’t hot enough.
Ingredient Swaps:
- Substitute ghee for butter if you’re sensitive to dairy.
- No prosciutto? Crispy bacon makes an excellent alternative.
- Try fresh thyme or chives instead of parsley.
Serving Suggestions:
- Pair with cauliflower puree for an elegant presentation.
- Serve alongside sautéed spinach with garlic for a complete meal.
- For special occasions, add a simple side of steamed asparagus drizzled with the same brown butter.
Nutritional Information (per serving)
- Calories: 412
- Net Carbs: 2g
- Total Carbs: 3g
- Fiber: 1g
- Protein: 29g
- Fat: 32g
Worth Every Minute
This keto scallop dish is proof that low-carb eating can be luxurious and satisfying. The combination of techniques—perfectly searing the scallops, crisping the prosciutto, and browning the butter—creates layers of flavor and texture that will impress anyone lucky enough to join you at the table.
Have you tried making scallops at home before? I’d love to hear about your experience with this recipe! Drop a comment below or tag me in your creation on social media. And if you’re looking for more keto-friendly seafood recipes, be sure to check out my Keto Shrimp Scampi or Salmon with Dill Cream Sauce here on The Ketovore.
