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Keto Dinner

Scallops with Roasted Garlic Cream Sauce

Scallops feel like a restaurant-worthy treat, but they’re surprisingly simple to make at home. I love how the sweet, tender scallops pair with a velvety roasted garlic cream sauce. This keto-friendly dish comes together in under an hour, making it perfect for a special weeknight meal or a date-night dinner that impresses without the stress.

15 min Prep time 45 min Cook time 60 min Total time 2 Servings 380 Calories
Scallops with Roasted Garlic Cream Sauce

Ingredients

  • tablespoons olive oil
  • head garlic, cut in half
  • cup chicken stock
  • /2 cup cream
  • tablespoon butter
  • tablespoon olive oil
  • /2 pound sea scallops
  • salt and ground black pepper to taste
  • tablespoon lemon juice
  • tablespoons chopped fresh parsley for garnish

Instructions

  1. Step 1

    First, preheat your oven to 400°F. Halve the garlic head, drizzle the cut sides with 3 tablespoons of olive oil, and wrap it tightly in foil. Roast for about 30 minutes until the cloves are soft and golden. Once cool enough to handle, squeeze the roasted garlic into a saucepan. Pour in the chicken stock and mash the garlic with a fork to infuse the liquid. Bring the stock to a boil over high heat, then let it bubble away until reduced by half—this concentrates the flavor. Stir in the cream and remove from the heat. The sauce will be smooth and aromatic. While the garlic roasts, pat the scallops dry with paper towels. Season them generously with salt and pepper. In a large skillet, melt the butter with the remaining tablespoon of olive oil over medium-high heat. When it shimmers, carefully place the scallops in the pan, making sure not to crowd them. Sear for about 3 minutes on each side until they develop a golden crust and turn opaque. I always resist the urge to move them too soon—that crust is key. Remove from heat immediately to prevent overcooking. Stir the lemon juice into the cream sauce. Spoon the sauce onto plates, arrange the scallops on top, and garnish with fresh parsley. Serve right away while everything is hot.

Chef's Tip

I always dry the scallops thoroughly before searing; any moisture will prevent that beautiful golden crust. Also, use a hot pan and don’t disturb them until it’s time to flip—patience pays off with perfect sear.

Storage Tips

Store leftover scallops and sauce separately in airtight containers in the fridge for up to 2 days. Reheat the sauce gently on the stove, but eat the scallops cold or at room temperature to avoid rubbery texture.

Variation Tips

For a twist, swap parsley for fresh chives, tarragon, or basil. This dish pairs beautifully with cauliflower rice or garlicky sautéed spinach. You can also add a pinch of red pepper flakes to the sauce for a gentle heat, or use shrimp instead of scallops when they’re on sale.

Frequently Asked Questions