Lemon‑Butter Scallop Skewers with Zucchini Noodles
"Imagine a dinner that feels like a seaside escape but stays firmly on the keto side of the plate. These lemon‑butter glazed scallop skewers are seared to perfection, their sweet, briny flavor lifted by a bright citrus butter that melts into every bite. Paired with silky zucchini noodles, the dish offers a low‑carb, high‑fat experience that satisfies cravings without spiking blood sugar. The zucchini noodles act as a buttery, tender base that soaks up the lemon‑butter sauce, turning a simple vegetable into a luxurious pasta substitute. Perfect for busy weeknights, the recipe comes together in under 25 minutes, making it ideal for anyone who wants a restaurant‑quality meal without the carbs. For extra flavor, finish with a sprinkle of fresh parsley and a pinch of flaky sea salt. Serve hot, watch the buttery glaze glisten, and enjoy a keto dinner that feels both indulgent and wholesome. This recipe is SEO‑friendly, featuring keywords like "keto," "low-carb," and "seafood" to attract health‑conscious diners searching for quick, elegant meals. The balanced macros keep net carbs under 5 g per serving, while delivering 17 g of healthy fats and 21 g of protein, making it a perfect fit for a ketogenic lifestyle."
Ingredients
Instructions
Pat the 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 sizzling.
Add the scallops in a single layer and sear for 2‑3 minutes per side, until a golden crust forms and the interior is just opaque.
Remove scallops and set aside; reduce heat to medium.
Add the remaining 1 tbsp butter, minced garlic, lemon zest, and lemon juice to the skillet, stirring until the butter melts and the sauce thickens slightly.
Toss the zucchini noodles into the pan, coating them with the lemon‑butter sauce, and sauté for 1‑2 minutes until just tender.
Return the scallops to the skillet, arranging them on the noodles; spoon additional sauce over the top and warm for another minute.
Transfer to serving plates, garnish with chopped parsley, and serve immediately.
Gather Ingredients
Step by Step
Pat the 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 sizzling.
Add the scallops in a single layer and sear for 2‑3 minutes per side, until a golden crust forms and the interior is just opaque.
Remove scallops and set aside; reduce heat to medium.
Add the remaining 1 tbsp butter, minced garlic, lemon zest, and lemon juice to the skillet, stirring until the butter melts and the sauce thickens slightly.
Toss the zucchini noodles into the pan, coating them with the lemon‑butter sauce, and sauté for 1‑2 minutes until just tender.
Return the scallops to the skillet, arranging them on the noodles; spoon additional sauce over the top and warm for another minute.
Transfer to serving plates, garnish with chopped parsley, and serve immediately.