There’s something about the sizzle of scallops hitting a hot pan that instantly makes my kitchen smell like a fancy restaurant. One night, after a long day of work and zero energy for complicated meals, I whipped up this creamy keto garlic butter scallops and spinach dish with whatever I had on hand. Spoiler: it turned out way better than I expected.
I’ve made this recipe about a dozen times now, each time tweaking the garlic and butter amounts until it hit that perfect spot of rich, garlicky goodness with tender, juicy scallops swimming in a silky sauce. Plus, the spinach adds a fresh, earthy balance that keeps it light and healthy. If you’re hunting for a quick, impressive dinner idea that’s low-carb and keto-friendly, this one’s gonna be your new go-to.
Why You’ll Love This Recipe
Okay, real talk—this creamy keto garlic butter scallops and spinach recipe has spoiled me for date nights and weeknight dinners alike. Here’s what keeps me coming back:
- Lightning-fast prep and cook time: From pan to plate in under 20 minutes. I’ve made this after a gym session when I was starving and still had time to shower before dinner.
- Crazy creamy, no heavy cream needed: The butter and a splash of broth create a luscious sauce that feels indulgent but stays keto-friendly.
- Fresh spinach sneaks in some greens: You get your veggies without any fuss or extra dishes. Plus, it wilts perfectly into the sauce.
- Protein-packed and low-carb: Scallops are lean but filling, making this dish satisfying without the carb crash.
- Super versatile for keto variations: You can swap spinach for kale or add mushrooms if you want to mix things up.
This recipe makes me feel like I’m treating myself without any guilt. Every time I make it, I get that cozy, “I nailed dinner” feeling, and honestly, that’s priceless.
What Ingredients You’ll Need
Here’s what’s great: you probably already have most of these ingredients in your kitchen. I like to explain why I choose each one, so you understand what’s going on in this creamy keto garlic butter scallops and spinach recipe.
- Sea scallops (1 lb / 450g) — Fresh is best when you can get it, but frozen works too if you thaw them properly. Pat them dry before cooking to get that perfect sear.
- Unsalted butter (4 tablespoons / 56g) — This is your sauce base and flavor hero. I always go for European-style butter because it has a higher fat content and richer taste.
- Garlic cloves (4 large, minced) — Fresh garlic makes all the difference here. Mince it fine so it infuses the butter without burning.
- Fresh baby spinach (4 cups / 120g) — Adds color, nutrients, and a mild earthy flavor that balances the richness of the scallops and butter.
- Chicken broth (½ cup / 120ml) — I use low-sodium to control salt levels. It keeps the sauce light and adds depth without extra cream.
- Lemon juice (1 tablespoon / 15ml) — Brightens the dish and cuts through the richness. Freshly squeezed is non-negotiable for me.
- Salt and black pepper — Season to taste. I usually go light on salt because the butter and broth add plenty of flavor.
- Red pepper flakes (optional, a pinch) — For a subtle kick. Not everyone’s into spice, but I love it.
- Fresh parsley (2 tablespoons, chopped) — Adds a fresh, herbal note and a pop of color on top.
Heads up: I avoid olive oil here because butter gives that dreamy creaminess. Also, if you can find dry-packed scallops, they sear better than wet-packed ones, which tend to weep water.
Equipment Needed
You don’t need a fancy kitchen setup for this creamy keto garlic butter scallops and spinach recipe. I make it in my tiny apartment kitchen with just the basics:
- Large skillet or frying pan — I prefer a heavy-bottomed stainless steel pan to get a good sear on the scallops without sticking.
- Tongs or a spatula — For flipping the scallops gently without breaking them.
- Measuring spoons and cups — I’m a bit of a control freak when it comes to seasoning, so I measure the lemon juice and broth.
- Knife and cutting board — For mincing garlic and chopping parsley.
- Small bowl — To mix lemon juice and broth before adding to the pan.
If you’ve got a splatter guard, definitely use it—the butter and garlic can get a little enthusiastic. Otherwise, a napkin over the pan works in a pinch.
How to Make It: Step-by-Step
- Prep and heat the pan (5 minutes)
Pat your scallops dry with paper towels to avoid steaming. Season lightly with salt and pepper. Heat your skillet over medium-high heat and melt 2 tablespoons of butter until foamy. - Sear the scallops (4-5 minutes)
Place scallops in the pan, spaced out, and cook without moving for about 2-3 minutes until golden brown on one side. Flip gently and cook another 1-2 minutes until opaque but still tender. Remove scallops and set aside. - Sauté the garlic (1-2 minutes)
Turn heat to medium, add remaining 2 tablespoons butter. Toss in minced garlic and cook until fragrant but not browned, about 1 minute. Stir constantly to avoid burning—garlic burns fast! - Add broth and lemon juice (2 minutes)
Pour in chicken broth and lemon juice mixture. Scrape the bottom of the pan to loosen any browned bits (that’s flavor gold). Let the sauce simmer and reduce for 1-2 minutes. - Wilt the spinach (2 minutes)
Add spinach to the pan, stirring gently to coat with the sauce. It’ll wilt quickly—about 1-2 minutes. Season with a pinch of salt, pepper, and red pepper flakes if you like. - Return scallops to the pan (1 minute)
Nestle scallops back into the pan with the spinach and spoon sauce over them to warm through for about 30 seconds. - Finish with parsley and serve
Sprinkle chopped parsley on top and serve immediately. The sauce should be creamy, garlicky, and perfectly coat the scallops and spinach.
Pro tip: Keep your heat at medium to medium-high. Too high and the butter burns; too low and the scallops won’t get that beautiful crust.
My Best Tips & Techniques
Alright, here’s the stuff I wish I’d known the first time I made this creamy keto garlic butter scallops and spinach recipe:
- Dry those scallops thoroughly: I can’t stress this enough. Moisture is the enemy of a good sear. I pat mine down with paper towels at least twice before cooking.
- Don’t overcrowd the pan: If you toss in too many scallops at once, they steam instead of sear. Cook in batches if necessary.
- Butter over oil: Butter gives you that rich, creamy sauce without needing heavy cream. Plus, it browns nicely with garlic for a toasty flavor.
- Garlic timing matters: Add garlic after you remove scallops so it doesn’t burn. Burnt garlic tastes bitter and ruins the whole dish.
- Use fresh lemon juice: Bottled lemon juice just doesn’t have that bright zing. Fresh is worth the extra squeeze.
- Spinach goes in last: It wilts fast and you want it tender but still vibrant green.
- Serve immediately: This dish doesn’t wait well. The scallops and spinach are best fresh from the pan.
I’ve made this while juggling toddler bedtime, and it still turned out restaurant-quality every time. Trust me, if I can pull it off, so can you.
Ways to Mix It Up
Once you’ve nailed the classic creamy keto garlic butter scallops and spinach, why not shake things up? Here are some ideas that I’ve tried (and loved):
- Mushroom magic: Add 1 cup sliced cremini mushrooms when you sauté the garlic. They soak up the sauce beautifully.
- Swap spinach for kale: If you like your greens a bit heartier, chopped kale works great. Just give it a minute or two longer to soften.
- Spicy kick: Add ¼ teaspoon cayenne pepper or a dash of hot sauce to the sauce step for a fiery twist.
- Cheesy delight: Stir in ¼ cup grated Parmesan at the end for an umami boost.
- Herb swap: Use fresh basil or tarragon instead of parsley for a different herbal note.
- Nutty crunch: Sprinkle toasted pine nuts or chopped almonds on top before serving.
- Make it dairy-free: Use ghee or coconut oil instead of butter and swap chicken broth for vegetable broth.
I’ve even made this with frozen scallops on a busy weeknight, and the variations keep it exciting enough to become a weekly dinner staple.
Serving Ideas & Storage
This creamy keto garlic butter scallops and spinach dish shines best fresh and hot, but here’s the scoop on how I serve and store it:
- Serving: I like it straight from the pan, paired with a crisp side salad or roasted asparagus for extra greens. Sometimes I spoon it over cauliflower rice for a filling low-carb meal.
- Garnish: A squeeze of extra lemon juice and a sprinkle of fresh parsley or red pepper flakes make it pop on the plate.
- Storage: Leftovers store well in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to avoid rubbery scallops.
- Freezing: I don’t recommend freezing scallops cooked this way—it can mess with texture. Better to cook fresh if you can.
- Make-ahead tip: Prep the garlic butter sauce and wash spinach ahead of time to speed up weeknight cooking.
Nutritional Info & Health Benefits
I’m no dietitian, but here’s why I feel good about this creamy keto garlic butter scallops and spinach recipe:
| Nutrient | Per Serving (1/2 recipe) |
|---|---|
| Calories | 320 |
| Protein | 28g |
| Fat | 22g |
| Carbohydrates | 4g |
| Fiber | 2g |
| Net Carbs | 2g |
Scallops pack a lean protein punch, which keeps me full without extra carbs. Butter and spinach provide healthy fats and antioxidants, making this dish keto-friendly and nutrient-dense. Plus, garlic offers natural anti-inflammatory benefits. All in all, a plate that feels indulgent and good for you.
Final Thoughts
So that’s my creamy keto garlic butter scallops and spinach recipe! I know I probably sound obsessed (because I am), but when you find a dinner idea that’s quick, easy, healthy, and downright delicious, you want to shout it from the rooftops.
This recipe has become my fallback for “I want something fancy but don’t want to spend hours” nights. And I hope it becomes yours, too. Don’t be afraid to customize it with your favorite greens, herbs, or a little extra spice—this dish loves to play.
If you make it, please drop a comment below or tag me on Instagram. I love seeing how you put your spin on it. Happy cooking! May your scallops always be perfectly seared and your butter sauce endlessly creamy.
FAQs
Q: Can I use frozen scallops for this recipe?
A: Yes, definitely! Just be sure to thaw them fully and pat them super dry before cooking. I usually thaw mine overnight in the fridge and then give them a good paper towel massage to remove extra moisture. This helps you get that golden sear instead of steaming.
Q: What can I substitute if I don’t have chicken broth?
A: No problem! Vegetable broth works just as well and keeps it keto-friendly. If you’re in a pinch, even water with a pinch of salt can work, but broth adds the best flavor.
Q: How do I know when scallops are cooked perfectly?
A: They should be opaque all the way through and have a golden crust on each side. The texture is firm but still tender—think slightly springy. Overcooked scallops get rubbery quickly, so watch the clock (about 2-3 minutes per side) and trust your eyes.
Q: Can I make this dish dairy-free?
A: Yes! Swap butter for ghee or coconut oil, and use vegetable broth instead of chicken broth. The flavor will be slightly different but still delicious. Garlic and lemon juice carry a lot of the flavor, so it works well.
Q: Can I make this ahead of time?
A: You can prep the garlic butter sauce and wash your spinach ahead, but I recommend cooking and serving scallops fresh. They don’t reheat well and can get rubbery. If you want to prep in advance, just save the final cooking step for dinner time.
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Creamy Keto Garlic Butter Scallops and Spinach
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A quick, creamy, and keto-friendly dinner featuring seared scallops in a garlic butter sauce with fresh spinach. Ready in under 20 minutes, this dish is rich, flavorful, and perfect for a healthy low-carb meal.
Ingredients
- 1 lb (450g) sea scallops, patted dry
- 4 tablespoons (56g) unsalted butter
- 4 large garlic cloves, minced
- 4 cups (120g) fresh baby spinach
- ½ cup (120ml) low-sodium chicken broth
- 1 tablespoon (15ml) fresh lemon juice
- Salt, to taste
- Black pepper, to taste
- Pinch of red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Pat scallops dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium-high heat and melt 2 tablespoons of butter until foamy.
- Place scallops in the pan spaced out and cook without moving for 2-3 minutes until golden brown on one side. Flip gently and cook another 1-2 minutes until opaque but tender. Remove scallops and set aside.
- Reduce heat to medium and add remaining 2 tablespoons butter. Add minced garlic and cook for about 1 minute until fragrant, stirring constantly to avoid burning.
- Pour in chicken broth and lemon juice mixture. Scrape the bottom of the pan to loosen browned bits and let sauce simmer and reduce for 1-2 minutes.
- Add spinach to the pan and stir gently to coat with sauce. Cook for 1-2 minutes until wilted. Season with salt, pepper, and red pepper flakes if using.
- Return scallops to the pan, nestle them into the spinach, and spoon sauce over to warm through for about 30 seconds.
- Sprinkle chopped parsley on top and serve immediately.
Notes
[‘Pat scallops very dry to ensure a good sear and avoid steaming.’, ‘Do not overcrowd the pan; cook scallops in batches if needed.’, ‘Add garlic after removing scallops to prevent burning.’, ‘Use fresh lemon juice for best flavor.’, ‘Serve immediately for best texture and flavor.’, ‘Butter provides creaminess without heavy cream.’, ‘Optional: Use a splatter guard to reduce mess.’]
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe (approxim
- Calories: 320
- Fat: 22
- Carbohydrates: 4
- Fiber: 2
- Protein: 28
Keywords: keto, garlic butter scallops, spinach, low-carb, healthy dinner, quick recipe, seafood, keto dinner
