These keto scallops are perfect for impressing visitors or that special loved one and are ready in less than 30 minutes. Fresh, succulent scallops are wrapped in prosciutto and pan fried until juice and tender. Then they are placed on a bed of creamy cauliflower puree.
Keto Scallops.. Perfect for that Special Someone
Living at the beach definitely has its advantages. We always have access to the freshest and tastiest seafood – prawns, mud crabs, oysters, scallops… So when my son requested we have seafood for dinner last week, I jumped at the opportunity to cook up fresh succulent keto scallops.
I also wanted to test out this recipe in preparation for Valentine’s Day. Nothing quite says ‘sexy fine-dining’ like scallops wrapped in prosciutto. Scallops really are a romantic dish, and when they’re paired with a tangy lemon sauce and cauliflower puree…Mr Lovintime… eat your heart out!?
Ingredients
- SCALLOPS: I got mine from our local fish market in Yeppoon. The fresher the better. I used 10 scallops in my dish, but you could use more or less depending on your macros/calorie needs.
- PROSCIUTTO: Most keto scallop recipes use bacon. But I chose to use prosciutto. It has more of a refined taste than bacon, making it perfect for that ‘fine-dining’ feel. The prosciutto should be sliced into 2 cm strips, enough to wrap around the scallops.
- OLIVE OIL: Try to use a neutral tasting olive oil so you don’t overpower the scallops. I found cooking scallops in olive oil makes them cook more evenly, rather than cooking with butter. The butter can cause them to become slightly bitter if it is burnt.
- BUTTER: Butter is melted down at the end and paired with lemon to give the scallops a tangy flavored sauce.
- SEASONING: Salt and fresh ground pepper along with fresh parsley. You can also add some lemon zest – This really balances out the sweetness of the scallops and the saltiness of the prosciutto.
- CAULIFLOWER: The Cauliflower is cooked in chicken stock and then pureed until it is silky smooth and creamy.
HOW TO COOK PROSCIUTTO WRAPPED SCALLOPS
Full instructions can be found in the recipe card at the bottom of the page.
- Prepare the Cauliflower Puree. This can be made in advance, such as the day before. It needs to be served warm. Therefore you may wish to cover it with foil or transfer the finished puree to a saucepan and keep it on a low heat.
- Prepare the Scallops. Scallops need to be very dry. Remove any moisture by dabbing them with a paper towel.
- Wrap the Scallops with the prosciutto and secure with a skewer.
- Season and pan fry in olive oil for1 to 2 minutes on each side.
- Add the butter and lemon to the pan to create the sauce.
- Distribute the scallops and lemon butter over the cauliflower puree and garnish with fresh parsley, lemon zest, salt, and cracked pepper.
TIPS FOR AMAZING KETO SCALLOPS
- Soak the skewers in water for 30 minutes before cooking so they don’t burn.
- The scallops need to be very dry, so soak up any moisture with a paper towel before cooking.
- Season with salt immediately before cooking so the salt doesn’t draw out any moisture from the scallop. This will cause them to be firmer rather than tender.
- Make sure the prosciutto strip is not too thick, otherwise the scallop will not have enough contact with the pan while cooking.
- Prosciutto wrapped scallops should be served immediately, otherwise they can lose their tenderness if left too long.
Keto Prosciutto Wrapped Scallops with Cauliflower Puree
This easy keto scallop recipe is perfect for impressing visitors or that special loved one and ready in less than 30 minutes. Fresh, succulent scallops are wrapped in prosciutto and pan fried until juice and tender. Then they are placed on a bed of creamy cauliflower puree.
Equipment
- medium sized skillet
- food processor or immersion blender
- medium sized saucepan
Ingredients
For the Scallops
- 10 fresh scallops (large)
- 85g prosciutto ((3 oz))
- 1 tbsp olive oil
- 1 tbsp butter (grass fed if possible)
- 1 tbsp lemon juice
- zest of ½ a lemon
- 1 tbsp fresh parsley
For the Cauliflower Puree
- 250 g cauliflower (cut into small florets)
- 1 tbsp butter (grass fed)
- freshly ground salt and pepper
- 1 cup chicken stock (gluten free)
Instructions
Prepare the Cauliflower Puree
- Place short wooden skewers in water for 30 minutes while you start on the cauliflower puree.
- Remove any leaves from the cauliflower and chop into small pieces.
- Add the cauliflower and stock to a medium saucepan. Gently simmer for about 10 minutes. The stock should be partially absorbed.
- Drain any left over liquid, and then transfer to a food processor (or stick blender). Add the butter, salt, and pepper. Process until very smooth.
- Cover with foil while you prepare the scallops.
Scallops
- Dab the scallops with a paper towel so they are completely dry. Heat olive oil in a large fry pan on a medium to high heat.
- Wrap prosciutto around the scallops and secure each one with a skewer.
- Season with salt and pepper, then add to the pan in a clockwise direction. The scallops should be sitting in the oil. Pan fry for 1 to 2 minutes on each side or until the scallops are golden.
- Remove from the heat and allow to rest for 1 to 2 minutes.
- Add the butter to the fry pan and the lemon juice. Stir constantly until it turns brown, then remove from heat.
To Plate
- Divide the puree between two plates. Delicately place 5 prosciutto scallops onto the puree. Drizzle with the lemon butter and sprinkle with fresh parsley.
- Finish with lemon zest, and season with sea salt and freshly ground pepper. Serve immediately.
Notes
- These prosciutto wrapped scallops should be served immediately, otherwise they can lose their tenderness if left too long.
If you made this, tag it on Instagram @myketo_glow for a chance to be featured:)
For more seafood recipes, you could try my Keto Seafood Chowder. Or for more fine dining you could try my Indian Spiced Duck with Balsamic Glaze.
