Lady Keto Genie -

This delicious keto scallops and shrimp recipe is quick to make, uses few ingredients and is a huge hit every time I serve it up. Serve it as a main course with cauliflower rice, or as a starter with a crispy buttered keto roll. This recipe also works for; low carb, gluten free, diabetic, Atkins and Banting diets.

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I have always loved the combination of shellfish and garlic butter. A keto scallops and shrimp recipe really hits the spot, when craving shellfish. I stumbled upon the inspiration for this recipe while making one of my dad’s favorite king-prawns-in-garlic recipes.

For the most part, when working with shellfish I usually add citrus flavors with lemon juice. However, on harvesting my baby tomatoes fresh off the vine last summer I was struck with inspiration! It occurred to me that the freshness and fruitiness of these little gems, might add a new flavor layer to this dish.

AFTER SOME EXPERIMENTING WITH THE KETO SCALLOPS AND SHRIMP RECIPE, IT WAS A BIG HIT!

My hunch was right! After a little experimenting and adding a little wine to enhance the taste and meld the flavors together, I tested it on some dinner guests as a starter. Although they were not keto eaters and I had served it up with warm french bread, serving myself a yummy keto roll instead. The Oohs and Ahhs around the table once they tasted the keto scallops and shrimp recipe did not disappoint. It has now become a celebrated recipe that friends request when a supper invitation is extended.

photo of scallops and shirimp in garlic butter sauce finished dish

The gooey stickiness and unctuous texture of this dish lends itself to a keto or low carb diet. It is also very good with courgetti as a keto option. I have found that adding extra lemon to the courgetti works really well if you choose to serve it up that way.

Use a good grass fed butter. Kerry-gold is a reliable choice. Measure and add to the pan along with 1 tablespoon of olive oil to prevent the butter from burning, to make this keto scallops and shrimp recipe.

photo of butter on a scales with a photo of a packet of kerry gold butter which is grass fed and keto friendly.

Before you begin cooking drain and rinse your scallops, if using frozen ones and put into a dish with paper towels to dry. It is important that they are completely dry when you cook them so that they get nice brown and when cooked.

photo of raw scallops on a paper towel drying

2. This dish is fast to cook and it helps to have everything ready to go before you start cooking. Chop tomatoes, parsley, garlic, weigh scallops and shrimp and prep all ingredients so that they are ready to add:ou begin cooking.

Photo of small bowls of all ingredients, scallops, shrimp, baby tomatoes. parsley and garlic

3. Measure your butter, make sure you use a good grass fed butter. Kerrygold is a good choice as it is available in most supermarkets.

USE A CAST IRON OR HEAVY PAN THAT CAN GET VERY HOT

4. Add the butter and 1 tablespoon of olive oil to the pan and heat on a medium heat until bubbling.

5. Add the chopped tomatoes and cook for 3 minutes before adding the garlic and cook for 2 minutes before adding, lemon zest and juice and wine.

Photo of tomato and garlic in pan with lemon being zested:

6. Cook on a low heat for about 10 minutes before adding the salt, pepper and Xylitol or Erythritol. Mash down the tomatoes a little with the spoon.

Photo of pan with garlic and tomatoes bubbling in butter

8. Rinse pan ready to cook scallops. Put other tablespoon of olive oil into clean pan and heat on high heat until very hot. Add scallops. You can use any kind of scallops.

photo of scallops in frying pan uncooked.

9. Cook Scallops for about 2 minutes on each side until browned on outside but soft and tender on the inside. It is important not to overcook as they will get rubbery and chewy very quickly, so make sure the pan is hot before adding them.

10. Remove from pan and put aside and add shrimp.

11. Once cooked remove the Shrimp from the pan. Add the tomato-garlic butter sauce that you put aside earlier. Heat until bubbling so that the sauce de-glazes the pan. Make sure it mops up the scallop and shrimp caramelization. Add the parsley.

photo of hand putting parsley into tomatoes and garlic in a pan

12. Add the scallops and shrimp back to the pan for 1 minute to heat. Do not leave them in any longer. Do not let them get overcooked and become rubbery.