This low carb creamy garlic butter scallop bake is one of those recipes that feels like it should be reserved for date night or a fancy restaurant, but it actually comes together on a random Tuesday after work. Baked scallops in a rich garlic butter cream sauce are a classic coastal-style dish, but here we keep things simple, oven-friendly, and weeknight realistic—no complicated searing or splattering pans. It’s the kind of meal I make when I want something special without hovering over the stove, and it also happens to fit nicely into a low carb lifestyle. If you love garlicky, buttery seafood and want a cozy, impressive dinner that doesn’t require a culinary degree (or a sink full of dishes), this scallop bake is for you.
This scallop bake is rich and creamy, so it pairs best with lighter, low carb sides that soak up the sauce without competing with it. I like to spoon the scallops and cream over a bed of garlicky sautéed spinach, roasted asparagus, or simple steamed green beans. Cauliflower mash or cauliflower rice are great options if you’re craving something that feels a bit like potatoes or rice but want to keep carbs in check. A crisp side salad with a lemony vinaigrette also balances the richness nicely. If you’re cooking for family members who aren’t watching carbs, you can serve theirs over buttered noodles or a small portion of rice while you enjoy yours with veggies.
Low Carb Creamy Garlic Butter Scallop Bake
Servings: 3–4 servings
Ingredients
1 1/2 pounds sea scallops, patted dry
1 tablespoon olive oil (for the baking dish)
1/2 teaspoon kosher salt, divided (or to taste)
1/4 teaspoon black pepper, divided (or to taste)
3 tablespoons unsalted butter, melted
4 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika (or regular paprika)
1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
1 teaspoon lemon zest (about 1 small lemon)
2 tablespoons fresh lemon juice
3/4 cup heavy whipping cream
1/3 cup grated Parmesan cheese
2 tablespoons grated Pecorino Romano or additional Parmesan (optional but tasty)
2 tablespoons chopped fresh parsley (plus extra for garnish)
1 tablespoon chopped fresh chives (optional)
1/4 cup shredded mozzarella or Gruyère (optional, for a slightly cheesier top)
Directions
Preheat your oven to 400°F (200°C). Lightly grease a small baking dish (about 8×8 inches or similar size) with the olive oil. You want the scallops to fit in a single layer without being too crowded so they bake evenly.
Prep the scallops by patting them very dry with paper towels—this helps them bake instead of steaming and keeps the sauce from getting watery. Remove and discard the small side muscle if it’s still attached (it’s a little tougher). Season the scallops lightly with about half of the salt and pepper.
In a small bowl or measuring cup, whisk together the melted butter, minced garlic, onion powder, smoked paprika, crushed red pepper flakes (if using), lemon zest, lemon juice, and the remaining salt and pepper. Taste the mixture and adjust the seasoning if needed—it should be garlicky, buttery, and bright from the lemon.
Add the heavy cream to the butter mixture and whisk until everything is well combined. Stir in the grated Parmesan (and Pecorino Romano if using) until evenly distributed. The mixture will be pourable and slightly thick but not like a full Alfredo sauce yet—that will happen as it bakes.
