Low Carb Baked Scallops

Baked scallops with parmesan transform these delicate shellfish into an elegant, low-carb appetizer that requires minimal hands-on effort but delivers maximum flavor. The contrast between the tender, sweet scallops and the crispy, savory parmesan topping creates a perfect balance of textures and tastes in every bite. With just a handful of ingredients and simple preparation, this dish proves that sophisticated, restaurant-worthy appetizers can be both easy to make and compatible with keto, gluten-free, and low-carb high-fat lifestyles – perfect for special occasions when you'd rather spend time with your guests than in the kitchen.

I discovered this recipe when searching for a low-carb appetizer that felt special without requiring constant attention. The first time I made it for my partner's birthday, he couldn't believe something so delicious took so little effort! Now it's our go-to starter for anniversary dinners and celebrations when we want something impressive but don't want to spend the whole evening cooking.

Ingredients and Selection Tips

• Sea Scallops: Choose 'dry' scallops (not treated with phosphates) for the best flavor and texture; look for plump, firm scallops with a sweet ocean smell
• Parmesan Cheese: Pre-grated works perfectly for this recipe; the fine texture creates an ideal crust
• Butter: Use unsalted to control seasoning; European-style butter provides extra richness
• Paprika: Adds a gentle warmth and beautiful color to the topping
• Garlic Powder: Infuses the topping with savory flavor without the risk of burning that fresh garlic has

Pin it

Detailed Cooking Instructions

Step 1:

Begin by preheating your oven to 375°F (190°C), ensuring it reaches the proper temperature before adding the scallops. This consistent heat is crucial for cooking the delicate scallops evenly without overcooking them.

Step 2:

While the oven preheats, prepare the scallops by removing the small side muscle if still attached (this tough piece will pull away easily) and patting them completely dry with paper towels. Excess moisture prevents proper browning, so this step is essential for the best texture.

Step 3:

In a small bowl, combine 1/4 cup of finely grated Parmesan cheese, 1/2 teaspoon of paprika, 1/4 teaspoon of garlic powder, and salt and pepper to taste, mixing thoroughly to distribute the seasonings evenly throughout the cheese. This flavorful mixture will create a delicious crust on top of the scallops.

Step 4:

Melt 2 tablespoons of butter and pour it into the bottom of a small baking dish that's just large enough to hold your scallops in a single layer with a little space between each. The butter provides flavor and prevents sticking while creating a delicious sauce.

Step 5:

For additional flavor complexity, add an optional splash (about 1 tablespoon) of dry white wine to the melted butter. The wine adds acidity and depth that complements the sweetness of the scallops beautifully.

Step 6:

Arrange the prepared scallops in the baking dish, placing them atop the melted butter mixture with a small amount of space between each to allow heat to circulate properly. Position them with their flattest side down for stability.

Step 7:

Carefully spoon the Parmesan mixture over each scallop, creating an even layer that completely covers the top surface. Press gently to help the mixture adhere, but be careful not to compress the delicate scallops.

Step 8:

Cover the baking dish with aluminum foil, which traps moisture and heat to cook the scallops gently and evenly. This covered cooking method helps prevent the scallops from becoming tough or rubbery.

Step 9:

Bake the covered scallops for approximately 20 minutes, or until they reach an internal temperature of 125-130°F when tested with an instant-read thermometer. This precise temperature range ensures they're fully cooked while remaining tender and moist.

Step 10:

For the finishing touch, remove the foil and switch your oven to the broiler setting. Place the scallops under the broiler for 1-2 minutes, watching carefully, until the Parmesan topping turns golden brown and crispy, providing a delightful textural contrast to the tender scallops beneath.

I discovered these crucial tips through my own experimentation. The first time I made this recipe, I didn't pat the scallops dry enough and left them under the broiler too long. Now I make sure they're completely dry before cooking and watch them closely under the broiler to achieve that perfect golden crust without overcooking.

Pin it

The first time I served these scallops at a dinner party, my guests couldn't believe they were low-carb. What makes this recipe truly special is how it transforms simple ingredients into something that feels luxurious and indulgent. While scallops may be an occasional splurge due to their price, this preparation method ensures they're showcased at their best – tender, sweet, and perfectly complemented by the savory Parmesan crust. I love that this dish allows me to create something memorable without spending the entire evening in the kitchen. Those few minutes under the broiler create a beautiful golden top that makes these scallops as visually impressive as they are delicious – proving that low-carb dining can be both sophisticated and satisfying for special occasions.

Frequently Asked Questions

→ How do I know when scallops are properly cooked?

Properly cooked scallops should reach an internal temperature of 125-130°F. They should be opaque (not translucent), firm to the touch but still slightly tender when pressed, and have a slightly springy resistance. Overcooked scallops become rubbery, so it's better to slightly undercook than overcook them.

→ Can I use frozen scallops for this recipe?

Yes, frozen scallops work well, but be sure to thaw them completely in the refrigerator overnight and pat them dry with paper towels before cooking. Excess moisture will prevent proper browning and could make the Parmesan topping soggy.

→ What can I substitute for white wine?

The white wine is optional, but if you'd like a similar flavor without the alcohol, try using chicken or seafood broth with a tiny splash of white wine vinegar or lemon juice. For a dairy-free option, you could use more melted butter or olive oil.

→ What sides pair well with these scallops?

To keep the meal low-carb, serve with roasted asparagus, cauliflower rice, a simple green salad, or sautéed spinach with garlic. A splash of lemon juice over the entire dish before serving adds a nice touch of acidity to balance the richness.

→ Can I prepare these scallops ahead of time?

For best quality, it's recommended to cook scallops just before serving. However, you can prepare the Parmesan topping mixture up to a day in advance and refrigerate it. You can also set up the baking dish with butter and arrange the scallops shortly before guests arrive, then add the topping and bake when ready to serve.