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Creamy Garlic Scallops (Whole30 + Keto)

June 13, 2020 | Author: Ashley McCrary

My new Creamy Garlic Scallops are so simple and flavorful. Not only are they super simple, but they require minimal ingredients and can be whipped up in 15 minutes. Additionally, they are Keto, Whole30, Paleo, gluten and dairy free.

Creamy Garlic Scallops

I love scallops because they have a velvet and buttery texture. When I get sick of chicken, I love putting scallops on the menu. Pairing this dish on top of creamy cauliflower mash or even cauliflower rice and steamed veggies makes for the perfect dinner.

Creamy Garlic Scallops

Ingredients for these Creamy Garlic Scallops:

Creamy Garlic Scallops

Tips for Cooking Scallops:

It is very important to prepare and cook scallops correctly, or you will end up with a rubbery texture. Below are the best tips for cooking scallops correctly:

  • The first thing you want to do when you’re searing scallops is to pat the outside dry with a paper towel.
  • Season with salt and pepper on each side.
  • Next, grab a skillet, nonstick or cast iron and cover with olive oil.
  • Heat the oil on high heat until sizzling, then add each scallop to the skillet.
  • Drop in each scallop. Make sure to give them enough space in the pan so they’re not steaming each other.
  • Sear the scallops for about 2 minutes on each side.
  • Make sure NOT to overcook or they will become rubbery.
  • These scallops taste best when served immediately.
Creamy Garlic Scallops

What to serve with these Creamy Garlic Scallops:

  • Creamy cauliflower mash
  • Cauliflower rice
  • Steamed asparagus
  • Sauteed broccoli
  • Green beans
  • Tomato and cucumber salad
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Creamy Garlic Scallops (Whole30 + Keto)

Creamy Garlic Scallops that is packed with a ton of flavor and minimal ingredients. Perfect on top of cauliflower rice or even served with a side of fresh steamed veggies. Whole30, Keto, Paleo and gluten/dairy Free.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x


  • 1 1/2 pounds scallops
  • 1 tbsp olive oil
  • 2 small shallots, diced
  • 2 tbsp ghee
  • 1 cup chicken broth
  • 1/2 cup canned coconut milk
  • 1 tbsp lemon juice
  • 4 garlic cloves, minced
  • salt and pepper to taste
  • 2 tsp parsley
  • 1/4 tsp xanthan gum 


  1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Pat the scallops dry with paper towel.  Season both sides of the scallops with salt & pepper.
  2. Heat a large skillet over medium/high heat with olive oil until sizzling. 
  3. Add the scallops in a single layer without over crowding and cook them for 2-3 minutes on each side (Make sure each side has a golden crust).
  4. Once they are cooked through and opaque, remove from skillet, transfer to a plate and set the side.
  5. Melt the 2 tbsp of ghee along with adding in the minced garlic and shallots. Cook until fragrant, about 2 minutes. 
  6. Pour in the chicken broth and bring to a simmer. Allow it to cook for 2-3 minutes, Add the coconut milk along with the xanthan gum and allow to simmer until thickened.
  7. Remove skillet from the heat and stir in the lemon juice and parsley. 
  8. Add the scallops back into the pan to warm through slightly.
  9. Garnish with additional parsley, salt and pepper to taste and enjoy.


  • Scallops will become extremely rubbery if overcooked.
  • Sub 2 tsp of tapioca flour dissolved in 1 tbsp of water for the xanthan gum if desired. 
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Entrees/Appetizer
  • Method: Stovetop
  • Cuisine: Whole30, Gluten Free, Keto


  • Calories: 221
  • Sugar: 0.8
  • Fat: 16
  • Carbohydrates: 6
  • Fiber: 0.5
  • Protein: 14.5
  • Cholesterol: 42

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16 thoughts on "Creamy Garlic Scallops (Whole30 + Keto)"

  1. Patricia says:

    Yummy!!!! So tasty and easy to make.

  2. Mich says:

    Delicious. Instructions made sure I didn’t over cook the scallops. Lovely garlic flavor. I served with cauliflower rice and roasted broccoli. This is a special midweek treat. Thank you.

    1. Ashley McCrary says:

      So happy to hear it was a hit. Thank you

  3. Shannon Hemming says:

    Hi, this looks wonderful! Do you think it would taste good if I made this same recipe but with shrimp instead of scallops?

    1. Ashley McCrary says:

      Yes! Shrimp would work perfect

  4. Brittney P says:

    Will almond milk be an okay substitute for the coconut milk? I am afraid the cream will be too “coconut-y” for my taste.

    1. Ashley McCrary says:

      Hi Brittney……..I wouldn’t recommend substituting almond for coconut. If you are not completely Whole30 compliant and want to splurge, you can use heaving whipping cream as a substitute. Have a blessed weekend.

  5. Brittney P says:

    Can you substitute almond milk for the coconut milk? I am afraid the coconut milk will give it too much of a coconut-y flavor.

    1. Ashley McCrary says:

      You can, but I would recommend something thicker like Nutpods in the original flavor.

  6. Janine says:

    Another fabulous recipe! We served this with the artichoke pasta you recommended and it was quick, easy and delicious!

    1. Ashley McCrary says:

      So happy to heat it was a hit! Thank you

  7. Tim McMurray says:

    This was absolutely amazing over a bed of asparagus!!

  8. Kayla says:

    Very tasty! I had to improvise with arrow root instead of xanthan gum. And regular onion instead of shallot – per my pantry – but it was delicious! Great recipe!

    1. Ashley McCrary says:

      YAY this is awesome to hear Kayla. Thank you for your kind words of support.

  9. Mich says:

    Yum! We ate it over brown rice and served with roasted asparagus. A definite keeper. Scallops have always seemed like a special occasion item. Used wild caught bay scallops. And I’ll definitely make again for a weeknight meal. Don’t skimp on the garlic or lemon.


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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

Hope everyone had a Happy St. Patrick’s Day. I was planning to take off posting today, but I found this gem and had to share. Vegan Vanilla Cake with Buttercream Frosting. 

If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
or at
#vegan #veganrecipes #dairyfree #dairyfreerecipes #cakerecipe #cakedecorating #cake #vanillacake #buttercream #buttercreamicing #dessert #desserts #dessertsofinstagram #stpatricksday #stpattysday
The perfect cozy soup for this weekend. This Salsa Verde Chicken Soup is so easy to make and requires simple ingredients. Throw it in the crockpot, instant pot, or stovetop. 

Low Carb, Paleo, Whole30, and Dairy-Free

Click the link in my bio and tap the photo to be directed to the recipe.
#whole30 #whole30recipes #glutenfree #glutenfreerecipes #glutenfreefood #foodphotography #foodphoto #foodblogger #foodblog #dairyfree #dairyfreerecipes #keto #ketorecipe #paleo #paleorecipes #easyrecipes #soup #souprecipe #crockpotrecipes #lowcarb #familymeals #whatsonmyplate #imsomartha #thefeedfeed
Life is so easy with you!❤️ Happy Valentine’s Day, Sweet Thang.
✨Creamy Crab Dip✨ SAVE THIS RECIPE

This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley


1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
#superbowl #appetizers #appetizer #appetizerideas #healthyrecipes #healthyfood #crabdip #crab #healthyeating #healthyfoodideas #glutenfree #glutenfreerecipes #dairyfree #dairyfreerecipes #feedfeed #feedfeedglutenfree #whole30 
#whole30recipes #easyrecipes #whatsonmyplate
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It is the perfect sweet treat without all the sugar. The filling consists of  fresh blueberries, all-natural sweeteners, lemon juice and xanthan gum and is topped with a nutty crumble and baked to perfection. Keto, Paleo, Gluten Free, and Dairy Free

➡️Grab the full recipe at or over in the link in bio 
#ketodessert #ketorecipes #keto #valentineday #dessert #healthydessert #healthyfood #healthyeating #healthylifestyle #healthyliving #paleorecipes #paleo #glutenfree #glutenfreerecipes #blueberrycobbler