Lemon Garlic Butter Scallops over Shirataki Noodles
"Imagine a dinner that feels indulgent yet stays perfectly within your keto goals—golden‑seared scallops glazed in a bright lemon‑garlic butter sauce, resting on a bed of silky shirataki noodles. This recipe delivers the buttery richness you crave, the zing of fresh lemon, and the delicate oceanic flavor of scallops, all while keeping carbs virtually nonexistent. Ideal for busy weeknights, the dish comes together in under 30 minutes, making it a go‑to option for anyone who wants a restaurant‑quality meal without the carb overload. The secret is using high‑quality butter and a splash of olive oil to create a glossy sauce that clings to each noodle strand, while the quick sear locks in moisture and a caramelized crust on the scallops. Serve with a sprinkle of parsley for a pop of color and a squeeze of extra lemon for brightness. Perfect for keto dieters, low‑carb enthusiasts, and seafood lovers alike, this dinner proves that staying on track can be both simple and spectacular."
Ingredients
Instructions
Pat the scallops dry, season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium‑high heat. Add the scallops and sear 2‑3 minutes per side until a golden crust forms; remove and set aside.
Reduce heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook 30 seconds until fragrant.
Add the lemon juice, lemon zest, and a pinch of salt; whisk to combine and let the sauce thicken slightly, about 1 minute.
Toss the drained shirataki noodles into the skillet, coating them in the butter sauce; cook 2‑3 minutes until warmed through.
Return the scallops to the pan, spooning the sauce over them; heat for another minute to re‑warm.
Remove from heat, garnish with chopped parsley and optional Parmesan, then serve immediately.
Gather Ingredients
Step by Step
Pat the scallops dry, season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium‑high heat. Add the scallops and sear 2‑3 minutes per side until a golden crust forms; remove and set aside.
Reduce heat to medium and add the butter to the same skillet. Once melted, stir in the minced garlic and cook 30 seconds until fragrant.
Add the lemon juice, lemon zest, and a pinch of salt; whisk to combine and let the sauce thicken slightly, about 1 minute.
Toss the drained shirataki noodles into the skillet, coating them in the butter sauce; cook 2‑3 minutes until warmed through.
Return the scallops to the pan, spooning the sauce over them; heat for another minute to re‑warm.
Remove from heat, garnish with chopped parsley and optional Parmesan, then serve immediately.