Keto Scallops in Rich Bacon Sauce

Decadent sea scallops are seared to a golden crust, then nestled into a luxurious bacon cream sauce for an upscale yet comforting keto-friendly meal. Sweet, tender scallops pair with smoky bacon, garlic, shallots, heavy cream, and Parmesan to create a velvety sauce that feels like fine dining without the carbs. This dish is rich, satisfying, and perfect for special occasions or for transforming an ordinary weeknight into something extraordinary.

Course Dinner, Main Course

Cuisine American, Keto

Keyword bacon cream sauce, gluten free, keto scallops, low carb dinner, seafood

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 540kcal

Equipment

large skillet
Paper towels
Tongs
Wooden Spoon
Small bowl

Ingredients

For the scallops

1 1/2 pounds large sea scallops, dry-packed if possible tough side muscle removed
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil or light olive oil, for high-heat searing

For the rich bacon cream sauce

6 slices thick-cut bacon chopped
2 tablespoons unsalted butter
1/4 cup finely minced shallot
3 cloves garlic minced
3/4 cup heavy whipping cream
1/3 cup freshly grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes optional, for gentle heat
1/4 teaspoon smoked paprika optional, enhances smoky flavor
1/4 teaspoon fine sea salt to taste, for the sauce
1/8 teaspoon freshly ground black pepper to taste, for the sauce

For finishing and serving

2 tablespoons fresh parsley chopped, for garnish
1 tablespoon fresh lemon juice optional, brightens the sauce

Instructions

Pat the scallops very dry on all sides with paper towels, then season them evenly with the sea salt and black pepper and let them sit at room temperature while you prepare the bacon.
Place a large skillet over medium heat and add the chopped bacon, cooking and stirring occasionally until the fat is rendered and the bacon is crisp.
Use a slotted spoon to transfer the cooked bacon to a small bowl, leaving about 2 tablespoons of bacon drippings in the skillet and discarding any excess fat if needed.
Increase the heat under the skillet to medium high, add the avocado oil, and let the pan heat until the fat is shimmering but not smoking.
Add the scallops to the hot skillet in a single layer without overcrowding and sear undisturbed until a deep golden crust forms on the first side.
Flip the scallops and sear the second side just until opaque in the center, then transfer the cooked scallops to a plate and tent loosely with foil to keep warm.
Reduce the skillet heat to medium, add the butter to the remaining drippings, and stir in the minced shallot, cooking until softened and translucent.
Add the minced garlic to the skillet and cook briefly, stirring constantly, until fragrant but not browned to avoid bitterness.
Pour in the heavy whipping cream while stirring and use a wooden spoon to scrape up any browned bits from the bottom of the pan into the sauce.
Bring the cream to a gentle simmer and cook, stirring occasionally, until slightly thickened enough to coat the back of a spoon.
Reduce the heat to low and gradually sprinkle in the Parmesan cheese while stirring constantly until it melts smoothly into the sauce without clumping.
Stir in the red pepper flakes, smoked paprika, additional salt, and black pepper to taste, then return most of the crisp bacon to the skillet, reserving a little for garnish.
Add the lemon juice if using and taste the sauce, adjusting the seasoning with more salt, pepper, or Parmesan as desired to balance richness and brightness.
Nestle the warm scallops back into the skillet, spoon the bacon cream sauce over the top, and let them sit over very low heat just long enough to rewarm without overcooking.
Remove the skillet from the heat, sprinkle with the remaining crisp bacon and chopped parsley, and serve the scallops and sauce immediately over sautéed spinach, roasted asparagus, cauliflower mash, or your favorite keto side.

Notes

For the best sear, make sure the scallops are very dry and the skillet and fat are fully preheated before adding them. If your scallops release a lot of liquid, work in batches to avoid steaming. Dry-packed sea scallops (not soaked in brine or chemicals) will brown and taste better. This rich dish pairs beautifully with simple low-carb sides such as sautéed spinach, zucchini noodles, or mashed cauliflower to soak up the luxurious bacon cream sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently over medium low heat just until warmed through to keep the scallops tender.

Nutrition