Garlic Butter Scallops with Cauliflower Mash
Perfectly seared scallops in a rich garlic-herb butter sauce, paired with creamy cauliflower mash for a luxurious keto dinner. This french-inspired seafood (low-carb) ready in about 22 minutes pairs large (about 12 oz total) sea scallops, unsalted butter, finely minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large (about 12 oz total) sea scallops
- 3 tbsp unsalted butter
- 4 cloves, finely minced garlic
- 2 tbsp finely chopped fresh parsley
- 1, juiced lemon
- 1 medium head, riced cauliflower
- 2 tbsp heavy cream
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat scallops completely dry with paper towels, then season lightly with 1/8 tsp salt and 1/8 tsp black pepper.
- Step 2: Heat 1 tbsp butter in a large skillet over medium-high heat until shimmering. Add scallops in a single layer and sear for 2 minutes per side until golden brown and crusty, then remove and set aside.
- Step 3: Add remaining 2 tbsp butter to the same skillet, followed by minced garlic. Sauté for 30 seconds until fragrant but not browned, then stir in lemon juice and 1 tbsp parsley.
- Step 4: Return scallops to the skillet, tossing to coat in the sauce, and cook for 1 more minute to heat through.
- Step 5: While scallops cook, steam cauliflower rice for 8 minutes until tender. Transfer to a bowl, add heavy cream, salt, and pepper, then mash with a fork until smooth and creamy, stirring until fully combined and glossy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garlic Butter Scallops with Cauliflower Mash take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic Butter Scallops with Cauliflower Mash?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Garlic Butter Scallops with Cauliflower Mash?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic Butter Scallops with Cauliflower Mash for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Garlic Butter Scallops with Cauliflower Mash low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
