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Garlic Butter Scallops

Garlic Butter Scallops

Course Appetizers, Keto, Main Dishes, Protein Rich
Cuisine Italian
Keyword cast iron, cast iron skillet, extra virgin olive oil, Fresh Garlic, fresh parsley, garlic, garlic cloves, gourmet, Italian parsley, keto, Ketogenic, lemon, olive oil, parsley, Peppercorn, peppercorn medley, prairie farms, Prairie Farms Unsalted Butter, Red Pepper Flakes, salt, scallops, seafood, sweet paprika, table salt, Unsalted Butter, virgin olive oil
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings


  • 1 lbs Large scallops
  • 1/4 Cup Prairie Farms unsalted butter
  • 1 Tsp Extra Virgin Olive Oil
  • 1/2 tsp sea salt
  • 1/4 tsp Ground peppercorn
  • 1/4 tsp Red Pepper Flakes
  • 1 Dash Sweet Paprika
  • 6 Garlic cloves, grated
  • 1/4 Cup Italian parsley, chopped
  • 1 Lemon, zested


  • Pat dry scallops on paper towels well before cooking.
  • Heat a large cast iron skillet on medium.
  • In a medium bowl toss the scallops with a drizzle of olive oil or butter, just enough to coat all over. Sprinkle with sea salt, pepper, red pepper flakes and sweet paprika. Toss and coat gently.
  • Add a drizzle of butter to hot skillet, to coat bottom. Add scallops to pan with room between each to cook, and sear for about 2 minutes on each side until nicely golden.
  • Add butter to skillet with scallops and then add garlic. Remove from heat and using a spatula push garlic around to infuse the sauce for about 30 seconds.
  • Squeeze half of lemon over the scallops and shake skillet around to combine with butter. Sprinkle with parsley, lemon zest and a drizzle of olive oil. Enjoy immediately.