Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque. Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
These low carb baked scallops are the perfect appetizer to share on a special occasion! Keto, gluten free and LCHF recipe. 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.
Season the scallops with a sprinkle of salt and pepper on both sides. When the pan is hot, add the avocado oil, then place the scallops down in the pan. They should sizzle immediately but don’t be tempted to move them around.
If you place all of the scallops in the pan at once, they will steam and not get browned. In a large non-stick skillet, place 1 teaspoon of butter and 1 teaspoon of olive oil and heat over medium-low heat until the butter is melted but not browned.