These low carb baked scallops are the perfect appetizer to share on a special occasion! Keto, gluten free and LCHF recipe.
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I hardly ever cook scallops, and when I do, I regret not cooking them more! I saw these sea scallops on sale and snapped them up immediately, because I guess the downside to scallops is (usually!) their price! I've pan-fried them before and loved them, but I really wanted to try a recipe that was more hands-off. If I'm cooking these for a special occasion, I want to be spending more time with that person and less time in the kitchen standing over a skillet!
For the breading, I've used a seasoned Parmesan mixture. Cheese and scallops might sound like an odd combination, but I assure you that this dish is delicious! And yes, I used that finely grated Parmesan out of a plastic tub. It works absolutely perfectly. If you'd rather not use Parmesan, you could use finely ground pork rinds like in my Oyster Gratin recipe - they work really well, and don't taste "meaty" at all!
And although I've written this recipe for two servings, it would be perfectly easy to increase the yield if you wanted to serve more. It's a very versatile recipe!
How to Make Low Carb Baked Scallops
To make the "breading", mix together the grated Parmesan, paprika, garlic powder, salt and pepper in a small bowl.
Melt some butter and pour it into the base of a small baking dish. You could add a splash of white wine too, if you like! Place the scallops into the baking dish.
Spoon the Parmesan mixture over the scallops, then cover with foil and roast for 20 minutes until they reach an internal temperature of 125-130F. Remove the foil, and place under a hot broiler (overhead grill) for a couple of minutes to brown the tops.
Garnish with chopped fresh parsley and serve!
The buttery cooking juice blends perfectly with the delicate scallop, and the toasted top is a great textural contrast to the soft inside of the scallop. These low carb baked scallops are such a special dish!
📖 Recipe
Low Carb Baked Scallops
Ingredients
Step-by-Step Instructions
- Preheat the oven to 350F.
- Mix together the grated Parmesan, paprika, garlic powder, salt and pepper in a small bowl.
- Melt some butter and pour it into the base of a small baking dish. add the white wine, if using. Place the scallops into the baking dish.
- Spoon the Parmesan mixture over the scallops, then cover with foil and roast for 20 minutes or until they reach an internal temperature of 125-130F.
- Remove the foil, and place under a hot broiler (overhead grill) for a couple of minutes to brown the tops.
- Garnish with chopped fresh parsley and serve!
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Betty says
These scallops were delicious! Thank you for this wonderful recipe! So easy to prepare and as mentioned before, really tasty!
Georgina says
You're welcome! Thanks for letting me know!
Lee Grant says
My only question is how much Salt and Pepper? Guessing perhaps a pinch of salt, but unsure about the pepper.
Georgina says
I'm afraid I very rarely list amounts for salt and pepper in my recipes, as it's usually such a personal taste thing. Maybe add a little, then taste again once the dish is ready?