Spoon this 1 mixture into a baking dish for a low carb bake that’s wildly indulgent

Arrange the seasoned scallops in a single layer in the prepared baking dish. Pour the creamy garlic butter mixture evenly over the scallops, making sure each one is coated. Sprinkle the chopped parsley and chives over the top. If you’re using shredded mozzarella or Gruyère, scatter it lightly over the surface.
Bake the scallops in the preheated oven for 12–16 minutes, depending on their size. Start checking at 12 minutes: the scallops should be opaque and just firm to the touch, not rubbery. The cream sauce will be bubbling around the edges and slightly thickened, and any cheese on top will be lightly melted and golden in spots.
Once the scallops are just cooked through, remove the dish from the oven and let it rest for 3–5 minutes. The sauce will continue to thicken slightly as it stands. Taste the sauce and add a tiny squeeze more lemon juice or a pinch of salt if needed.
Garnish with a bit of extra fresh parsley and serve the scallops hot, spooning some of the creamy garlic butter sauce over each portion. Pair with your favorite low carb sides, and store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop or in the oven so the scallops don’t overcook.
Variations & Tips
To keep this recipe working with a busy schedule, you can prep most of it ahead: mix the garlic butter cream sauce in the morning, store it in the fridge, and just pour it over the scallops when you’re ready to bake at dinnertime. For a lighter version, swap half of the heavy cream for half-and-half, understanding the sauce will be a bit thinner but still delicious. If you don’t have sea scallops, you can use smaller bay scallops—just reduce the baking time by a few minutes and keep an eye on them so they don’t overcook. For extra flavor, add a splash (2–3 tablespoons) of dry white wine to the sauce before baking. If you love herbs, try adding fresh thyme or tarragon along with the parsley. For a slightly more indulgent, gratin-style top, sprinkle a tablespoon or two of finely ground pork rinds mixed with Parmesan over the dish before baking—this keeps it low carb while giving a crunchy, almost breadcrumb-like finish. You can also turn this into a mixed seafood bake by adding a handful of raw, peeled shrimp alongside the scallops and baking until everything is just cooked through. Adjust the garlic level to your taste (I’ve definitely doubled it on nights when I’m in full garlic mood), and feel free to skip the red pepper flakes if you’re serving kids or heat-sensitive guests.