Herb‑Infused Lemon Butter Scallops over Creamy Spinach Puree
"Imagine a plate that looks as luxurious as a restaurant entrée yet comes together in under half an hour—perfect for a keto dinner that impresses. Tender sea‑scallops are quickly seared to develop a caramelized crust, then bathed in a fragrant lemon‑butter sauce brightened with fresh thyme and parsley. The sauce adds a silky richness while keeping carbs at a minimum. Below the scallops lies a velvety spinach puree, blended with heavy cream, cream cheese, and a drizzle of olive oil for extra buttery depth. This low‑carb, high‑fat duo delivers a balanced keto profile: protein‑packed scallops for muscle support, healthy fats from butter and olive oil for sustained energy, and a handful of leafy greens for micronutrients. Serve with a wedge of lemon and a sprinkle of sea salt for a pop of flavor, and you have a dinner that feels indulgent without breaking ketosis. Ideal for date night, special occasions, or any evening you crave a restaurant‑quality dish at home."
Ingredients
Instructions
Pat scallops dry with paper towels and season both sides with salt and pepper.
Heat 1 tbsp butter and olive oil in a large skillet over medium‑high heat until shimmering.
Add scallops in a single layer and sear 2‑3 minutes per side until golden brown and just opaque; remove and set aside on a warm plate.
Lower heat to medium, add remaining 1 tbsp butter, lemon juice, lemon zest, thyme, and parsley; stir for 30 seconds until butter melts and aromatics release.
Return scallops to the pan, spoon sauce over them, and keep warm while you finish the puree.
In a small saucepan, combine spinach, heavy cream, cream cheese, and a pinch of nutmeg; cook over low heat, stirring, until spinach wilts.
Transfer the mixture to a blender and puree until smooth; season with salt and pepper.
Plate a spoonful of spinach puree, top with seared scallops, drizzle extra lemon‑butter sauce, and garnish with a lemon wedge.
Gather Ingredients
Step by Step
Pat scallops dry with paper towels and season both sides with salt and pepper.
Heat 1 tbsp butter and olive oil in a large skillet over medium‑high heat until shimmering.
Add scallops in a single layer and sear 2‑3 minutes per side until golden brown and just opaque; remove and set aside on a warm plate.
Lower heat to medium, add remaining 1 tbsp butter, lemon juice, lemon zest, thyme, and parsley; stir for 30 seconds until butter melts and aromatics release.
Return scallops to the pan, spoon sauce over them, and keep warm while you finish the puree.
In a small saucepan, combine spinach, heavy cream, cream cheese, and a pinch of nutmeg; cook over low heat, stirring, until spinach wilts.
Transfer the mixture to a blender and puree until smooth; season with salt and pepper.
Plate a spoonful of spinach puree, top with seared scallops, drizzle extra lemon‑butter sauce, and garnish with a lemon wedge.