Each July I catch fresh scallops and I’m always looking for a new keto way to eat them. This is what I tried this year and they turned out great.

  • 1.5 TBSP olive oil
  • 1.5 pounds of bay scallops (thawed if frozen)
  • 4 cloves of garlic, minced
  • 1/2 cup of a white wine (choose one you’d drink; don’t use cooking wine)
  • 2 TBSP Lemon juice
  • 1/2 TBSP dried parsley
  • 4 TBSP butter, still solid/cold, cut into small cubes
  • 1/4 tsp cayenne pepper
  • Pink salt and black pepper
  1. Heat a large skillet over medium-high heat; add in olive oil
  2. Right as the oil starts to smoke, add in the scallops in a single layer, and cook without stirring for 30 seconds
  3. Add the garlic to the pan and stir it around in the scallops. Cook another 30 seconds. It should smell fragrant.
  4. Stir in wine and lemon juice; bring to a boil and cook another 30 seconds. Remove from heat.
  5. Stir in the parsley and cold butter. Keep stirring until butter melts completely.
  6. Stir in cayenne, salt and pepper
  7. Serve immediately in a bowl with a spoon