Kick your keto cooking up a notch with these 20 creamy scallop recipes! Perfect for busy weeknights or elegant dinners, these dishes prove that low-carb eating can be incredibly rich and satisfying. Get ready to transform simple scallops into luxurious meals that will delight your taste buds and keep you on track. Dive in and discover your new favorite way to enjoy seafood!
Garlic Butter Seared Scallops
Last night, as I was rummaging through my freezer, I stumbled upon a forgotten bag of scallops—a happy accident that inspired this quick, luxurious dinner. I love how these garlic butter seared scallops transform simple ingredients into a restaurant-worthy dish in under 15 minutes, perfect for a busy weeknight or a last-minute holiday appetizer.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 8 minutes
Ingredients
– 12 large sea scallops, patted completely dry with paper towels
– 3 tablespoons unsalted European-style butter, divided
– 4 cloves fresh garlic, finely minced
– 1 tablespoon rich extra virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons finely chopped fresh parsley
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Place 12 large sea scallops on a paper towel-lined plate and pat them completely dry with additional paper towels to ensure a perfect sear.
2. Season both sides of the scallops evenly with ½ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper.
3. Heat a large stainless steel or cast-iron skillet over medium-high heat for 2 minutes until it’s very hot.
4. Add 1 tablespoon rich extra virgin olive oil to the hot skillet and swirl to coat the bottom evenly.
5. Carefully place the seasoned scallops in the skillet, leaving at least 1 inch of space between each one to prevent steaming.
6. Sear the scallops without moving them for 2 minutes, until a deep golden-brown crust forms on the bottom.
7. Using kitchen tongs, flip each scallop and cook for another 1–2 minutes until the other side is golden and the centers are just opaque.
8. Transfer the seared scallops to a clean plate and reduce the skillet heat to medium-low.
9. Add 2 tablespoons unsalted European-style butter and 4 cloves finely minced fresh garlic to the skillet, stirring constantly for 30–45 seconds until fragrant but not browned.
10. Remove the skillet from the heat and stir in 1 tablespoon freshly squeezed lemon juice and 2 tablespoons finely chopped fresh parsley.
11. Pour the garlic butter sauce over the plated scallops immediately.
Perfectly seared scallops should have a crisp, caramelized exterior that gives way to a tender, buttery interior. The garlic butter sauce adds a bright, aromatic finish that pairs beautifully with creamy mashed potatoes or a simple arugula salad—I sometimes serve them over lemon risotto for an extra-indulgent twist.
Lemon Herb Keto Scallops
Browsing through my recipe journal, I stumbled upon a dish that’s become my go-to for impressing guests without spending hours in the kitchen—these lemon herb keto scallops. They’re light, elegant, and perfect for a festive dinner or a cozy weeknight treat, and I love how they make me feel like a gourmet chef with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 6 minutes
Ingredients
– 1 pound large sea scallops, patted dry with paper towels
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons unsalted butter, cut into small cubes
– 2 cloves fresh garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon lemon zest, finely grated
– 1 tablespoon fresh parsley, finely chopped
– 1 teaspoon fresh thyme leaves, stripped from stems
– ½ teaspoon sea salt flakes
– ¼ teaspoon finely ground black pepper
Instructions
1. Pat 1 pound of large sea scallops completely dry with paper towels to ensure a golden sear—this prevents steaming.
2. Season the scallops evenly on both sides with ½ teaspoon of sea salt flakes and ¼ teaspoon of finely ground black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the scallops in the skillet in a single layer, leaving space between them to avoid overcrowding.
5. Sear the scallops without moving them for 2 minutes, until a golden-brown crust forms on the bottom.
6. Flip each scallop carefully with tongs and cook for another 1–2 minutes, until opaque and firm to the touch.
7. Transfer the scallops to a plate and reduce the heat to medium-low.
8. Add 2 tablespoons of unsalted butter cubes to the skillet and let them melt, swirling the pan.
9. Stir in 2 cloves of minced fresh garlic and cook for 30 seconds, until fragrant but not browned.
10. Remove the skillet from heat and whisk in 1 tablespoon of freshly squeezed lemon juice and 1 teaspoon of finely grated lemon zest.
11. Stir in 1 tablespoon of finely chopped fresh parsley and 1 teaspoon of fresh thyme leaves.
12. Pour the lemon herb butter sauce over the scallops on the plate.
Luxuriously tender with a crisp sear, these scallops melt in your mouth, balanced by the bright, zesty sauce. I love serving them over a bed of cauliflower rice or alongside roasted asparagus for a complete keto-friendly meal that feels indulgent yet light.
Creamy Parmesan Scallops
A few years ago, I discovered this dish at a tiny coastal restaurant in Maine, and I’ve been perfecting my own version ever since—it’s become my go-to for impressing guests without spending hours in the kitchen. There’s something magical about how the creamy, cheesy sauce clings to those tender scallops, making it feel both indulgent and surprisingly simple to pull off. I love serving this over a bed of pasta or with crusty bread to soak up every last drop of that luscious sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large sea scallops, patted dry with paper towels
– 2 tablespoons unsalted butter, divided
– 1 tablespoon rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 teaspoon finely ground black pepper
– 1/4 teaspoon sea salt
– 2 tablespoons fresh parsley, chopped
Instructions
1. Pat 1 pound of large sea scallops completely dry with paper towels to ensure a golden sear—this is my top tip for avoiding a steamed texture.
2. Heat 1 tablespoon of unsalted butter and 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until the butter melts and sizzles lightly.
3. Add the scallops to the skillet in a single layer, making sure they aren’t crowded, and sear for 2–3 minutes per side until they develop a deep golden-brown crust and are just opaque in the center.
4. Transfer the seared scallops to a plate and set aside, covering loosely with foil to keep warm.
5. Reduce the heat to medium and add the remaining 1 tablespoon of unsalted butter to the same skillet, letting it melt completely.
6. Add 3 cloves of minced fresh garlic and sauté for 30–45 seconds until fragrant but not browned, stirring constantly to prevent burning.
7. Pour in 1 cup of heavy cream, scraping up any browned bits from the bottom of the skillet for extra flavor—this deglazing step adds a wonderful depth to the sauce.
8. Simmer the cream for 2–3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
9. Stir in 1/2 cup of freshly grated Parmesan cheese, 1/4 teaspoon of finely ground black pepper, and 1/4 teaspoon of sea salt until the cheese is fully melted and the sauce is smooth.
10. Return the seared scallops to the skillet, spooning the creamy Parmesan sauce over them, and cook for 1 more minute to heat through.
11. Remove from heat and sprinkle with 2 tablespoons of chopped fresh parsley for a bright, herbal finish.
12. How incredible is that silky sauce? It clings beautifully to each scallop, offering a rich, savory flavor with a hint of garlic that’s balanced by the fresh parsley. For a creative twist, try serving these over creamy polenta or alongside roasted asparagus to make it a complete meal—leftovers (if there are any!) reheat wonderfully for a quick lunch the next day.
Spicy Cajun Scallop Skewers
A sizzling summer evening last July had me craving something bold and beachy, so I whipped up these Spicy Cajun Scallop Skewers—they’ve been my go-to for quick, impressive dinners ever since. I love how the smoky heat pairs with sweet scallops, and threading them onto skewers makes grilling a breeze, even on busy weeknights when I’m juggling work and family. Trust me, once you try these, you’ll be adding them to your regular rotation too!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 8 minutes
Ingredients
– 1 pound large sea scallops, patted dry with paper towels
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons zesty Cajun seasoning blend
– 1 tablespoon fresh lemon juice, squeezed from a bright yellow lemon
– 1 teaspoon finely ground black pepper
– 4 wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. Soak 4 wooden skewers in a shallow dish of water for 30 minutes to keep them from charring on the grill—this simple tip saves you from smoky mishaps!
2. Pat 1 pound of large sea scallops completely dry with paper towels to ensure a perfect sear without steaming.
3. In a medium bowl, whisk together 2 tablespoons of rich extra virgin olive oil, 2 tablespoons of zesty Cajun seasoning blend, 1 tablespoon of fresh lemon juice, and 1 teaspoon of finely ground black pepper until well combined.
4. Gently toss the dried scallops in the marinade, coating each one evenly, and let them sit at room temperature for 10 minutes to absorb the flavors.
5. Thread the marinated scallops onto the soaked skewers, leaving a small space between each scallop for even cooking.
6. Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
7. Place the skewers on the hot grill and cook for 3–4 minutes per side, until the scallops develop a golden-brown crust and are opaque throughout—avoid overcooking to keep them tender.
8. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
Each bite delivers a juicy, buttery texture with a fiery kick from the Cajun seasoning, balanced by a hint of citrus. I love serving these skewers over a bed of fluffy cilantro-lime rice or alongside a crisp garden salad for a complete meal that feels effortlessly gourmet.
Keto Scallops with Cauliflower Mash
Venturing into keto cooking doesn’t mean sacrificing elegance or flavor, as I discovered one chilly evening craving something both comforting and impressive. This dish, with its delicate seafood and creamy mash, has become my go-to for a quick yet special dinner that feels indulgent without the carb-heavy guilt.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 large, fresh sea scallops, patted dry
– 1 medium head of cauliflower, cut into florets
– 1/4 cup of rich heavy cream
– 2 tbsp of unsalted butter, divided
– 2 tbsp of extra virgin olive oil
– 2 cloves of garlic, minced
– 1 tbsp of freshly chopped parsley
– 1/2 tsp of sea salt
– 1/4 tsp of freshly ground black pepper
– 1/4 tsp of smoked paprika
Instructions
1. Place the cauliflower florets in a large pot and cover with water; bring to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes until fork-tender. Tip: Don’t overcook the cauliflower, or the mash can become watery.
2. Drain the cauliflower thoroughly in a colander, then return it to the pot over low heat for 1 minute to evaporate excess moisture.
3. Add the heavy cream and 1 tbsp of unsalted butter to the pot; use an immersion blender or potato masher to blend until smooth and creamy, about 2-3 minutes. Season with 1/4 tsp of sea salt and 1/8 tsp of freshly ground black pepper.
4. Cover the cauliflower mash and set it aside to keep warm while you prepare the scallops.
5. Pat the scallops dry again with paper towels to ensure a good sear; season both sides with the remaining 1/4 tsp of sea salt, 1/8 tsp of freshly ground black pepper, and the smoked paprika.
6. Heat the extra virgin olive oil and remaining 1 tbsp of unsalted butter in a large skillet over medium-high heat until the butter melts and starts to foam, about 2 minutes.
7. Carefully place the scallops in the skillet, leaving space between them; cook without moving for 2-3 minutes until a golden-brown crust forms on the bottom. Tip: Resist the urge to move the scallops early—this helps develop that perfect crust.
8. Flip the scallops using tongs and add the minced garlic to the skillet; cook for another 1-2 minutes until the scallops are opaque and firm to the touch. Tip: The scallops should feel slightly springy when pressed, indicating they’re done.
9. Remove the skillet from the heat and stir in the freshly chopped parsley.
10. Spoon the warm cauliflower mash onto plates, top with the seared scallops, and drizzle with any garlic-herb butter from the skillet.
Flaky scallops with a caramelized crust contrast beautifully against the velvety, smooth mash, creating a dish that’s both light and satisfying. I love serving this with a simple side of sautéed spinach or asparagus for a complete, colorful meal that always impresses guests.
Coconut Curry Scallops
Diving into my kitchen on this chilly December afternoon, I’m craving something that feels both luxurious and comforting—a dish that transports me straight to a tropical escape. That’s why I’m whipping up these Coconut Curry Scallops, a recipe I perfected after a beach trip where I fell in love with the creamy, aromatic flavors of Thai-inspired seafood. It’s become my go-to for impressing guests or treating myself on a cozy night in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound large sea scallops, patted dry with paper towels
– 1 tablespoon rich extra virgin olive oil
– 1 small yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons fragrant red curry paste
– 1 (13.5-ounce) can creamy full-fat coconut milk
– 1 tablespoon zesty lime juice
– 1 tablespoon savory fish sauce
– 1/4 cup chopped fresh cilantro leaves
– 1/4 teaspoon finely ground black pepper
– Cooked jasmine rice for serving
Instructions
1. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Pat the large sea scallops dry with paper towels to ensure a golden sear, then season them lightly with the finely ground black pepper.
3. Place the scallops in the hot skillet in a single layer, searing for 2–3 minutes per side until they develop a deep golden-brown crust and are just opaque in the center; remove and set aside on a plate.
4. Tip: Don’t overcrowd the skillet—this prevents steaming and helps achieve that perfect crust.
5. Reduce the heat to medium and add the finely diced yellow onion to the same skillet, sautéing for 3–4 minutes until softened and translucent.
6. Stir in the minced fresh garlic and freshly grated ginger, cooking for 1 minute until fragrant.
7. Add the fragrant red curry paste, stirring constantly for 1 minute to toast it and release its aromas.
8. Pour in the creamy full-fat coconut milk, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9. Tip: Use full-fat coconut milk for a richer, creamier sauce that won’t separate.
10. Bring the sauce to a gentle simmer and let it cook for 5 minutes, stirring occasionally, until slightly thickened.
11. Stir in the zesty lime juice and savory fish sauce, then return the seared scallops to the skillet, spooning the sauce over them.
12. Cook for 1–2 minutes just to warm the scallops through, being careful not to overcook them.
13. Tip: Scallops cook quickly—overcooking can make them rubbery, so keep an eye on them.
14. Remove from heat and sprinkle with the chopped fresh cilantro leaves.
15. Serve immediately over cooked jasmine rice.
Silky and aromatic, this dish delights with tender scallops bathed in a velvety coconut curry that’s subtly spicy and tangy. I love how the creamy sauce clings to each grain of jasmine rice, making every bite a harmonious blend of textures. For a creative twist, try serving it in hollowed-out coconut shells or alongside crispy plantain chips for added crunch.
Scallops with Avocado Salsa
Gathering around the kitchen island with a glass of crisp white wine is my favorite way to start a special meal, and these pan-seared scallops with a bright avocado salsa are my go-to for an impressive yet surprisingly simple dinner. I love how the rich, buttery scallops play off the fresh, zesty salsa—it’s a combo that always feels celebratory, perfect for a festive evening like tonight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 minutes
Ingredients
– 1 lb large, dry-packed sea scallops (look for firm, sweet-smelling ones)
– 2 ripe but firm Hass avocados
– 1 juicy lime
– 1/4 cup finely diced red onion
– 1/4 cup chopped fresh cilantro
– 1 finely minced jalapeño (seeds removed for mild heat)
– 2 tbsp rich extra virgin olive oil
– 1 tbsp unsalted butter
– 1 tsp coarse kosher salt
– 1/2 tsp freshly ground black pepper
Instructions
1. Pat the 1 lb dry-packed sea scallops completely dry with paper towels to ensure a golden sear.
2. Dice the 2 ripe Hass avocados into 1/2-inch cubes and place them in a medium bowl.
3. Juice the 1 juicy lime directly over the avocados to prevent browning.
4. Add the 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 1 finely minced jalapeño to the bowl.
5. Gently toss the avocado salsa ingredients with 1 tbsp of the rich extra virgin olive oil and 1/2 tsp of the coarse kosher salt until just combined; set aside.
6. Season the dried scallops evenly on both sides with the remaining 1/2 tsp coarse kosher salt and 1/2 tsp freshly ground black pepper.
7. Heat a large stainless steel or cast-iron skillet over medium-high heat until a drop of water sizzles immediately.
8. Add the remaining 1 tbsp rich extra virgin olive oil to the hot skillet, swirling to coat.
9. Carefully place the scallops in the skillet, leaving 1 inch between each for proper searing.
10. Cook the scallops undisturbed for 2–3 minutes, until a deep golden-brown crust forms on the bottoms.
11. Flip each scallop using tongs and add the 1 tbsp unsalted butter to the skillet.
12. Baste the scallops with the melted butter for 1–2 minutes, until they are just opaque and firm to the touch.
13. Immediately transfer the scallops to a warm plate to rest for 1 minute.
14. Spoon the prepared avocado salsa onto serving plates.
15. Arrange the seared scallops over the salsa and drizzle with any remaining butter from the skillet.
16. Serve immediately while the scallops are hot and the salsa is fresh.
Here’s why this dish shines: the scallops develop a crisp, caramelized exterior that gives way to a tender, almost creamy center, while the avocado salsa adds a cool, vibrant crunch with a hint of limey tang. For a creative twist, I sometimes serve these over a bed of cilantro-lime rice or alongside grilled corn for a summery feel—it’s a texture and flavor combo that never fails to delight.
Garlic Scallops in Creamy Alfredo Sauce
Kind of like that first warm breeze of spring, this dish brings a little luxury to the weeknight dinner table. I first made it after a particularly long day at work, craving something indulgent yet surprisingly simple to pull together. It’s become my go-to for impressing guests without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound large, fresh sea scallops, patted very dry
– 3 tablespoons rich unsalted butter, divided
– 4 cloves fresh garlic, minced
– 1 cup heavy cream
– 1 cup freshly grated Parmesan cheese
– 8 ounces dried fettuccine pasta
– 1 tablespoon fragrant extra virgin olive oil
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon kosher salt
– 2 tablespoons fresh parsley, finely chopped
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the dried fettuccine pasta to the boiling water and cook for 10-12 minutes, or until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, pat the fresh sea scallops completely dry with paper towels to ensure a good sear.
4. Heat 1 tablespoon of the rich unsalted butter and the fragrant extra virgin olive oil in a large skillet over medium-high heat until the butter melts and foams slightly.
5. Carefully place the dried scallops in the hot skillet, ensuring they are not touching, and sear for 2 minutes without moving them to develop a golden-brown crust.
6. Flip each scallop and sear the other side for 1-2 more minutes, just until opaque, then transfer them to a clean plate. (Tip: Avoid overcrowding the pan to prevent steaming.)
7. Reduce the skillet heat to medium and add the remaining 2 tablespoons of rich unsalted butter.
8. Add the minced fresh garlic to the melted butter and sauté for 1 minute, stirring constantly, until fragrant but not browned.
9. Pour in the heavy cream and bring the mixture to a gentle simmer, stirring occasionally.
10. Whisk in the freshly grated Parmesan cheese until the sauce is smooth and slightly thickened, about 3-4 minutes. (Tip: Remove the pan from the heat while whisking in the cheese to prevent it from clumping.)
11. Drain the cooked fettuccine pasta, reserving 1/4 cup of the starchy pasta water.
12. Add the drained pasta and the reserved pasta water to the creamy Alfredo sauce in the skillet, tossing to coat the noodles evenly.
13. Season the pasta and sauce with the kosher salt and finely ground black pepper, stirring to combine.
14. Gently nestle the seared scallops back into the skillet with the pasta and sauce to warm through for 1 minute.
15. Remove the skillet from the heat and sprinkle the finished dish with the finely chopped fresh parsley. (Tip: Let the scallops rest for a minute after searing to allow the juices to redistribute.)
Luxuriously creamy and packed with savory garlic, the sauce clings beautifully to each strand of pasta. The scallops add a sweet, briny contrast and a wonderfully tender, almost buttery texture. For a special touch, I love serving this in shallow bowls with a simple arugula salad on the side to cut through the richness.
Keto Scallops with Zucchini Noodles
Now, as the holiday season hits full swing and my kitchen becomes a hub of activity, I find myself craving something light yet luxurious—a dish that feels indulgent without derailing my wellness goals. That’s where these Keto Scallops with Zucchini Noodles come in, a recipe I’ve perfected over many cozy winter evenings when I want a quick, elegant meal that doesn’t skimp on flavor.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 12 large sea scallops, patted completely dry with paper towels
– 2 medium zucchinis, spiralized into thin noodles
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons unsalted butter, cut into small cubes
– 2 cloves garlic, minced into a fine paste
– 1 tablespoon fresh lemon juice, squeezed from a bright, juicy lemon
– 1 teaspoon finely ground black pepper
– ½ teaspoon sea salt flakes
– 2 tablespoons fresh parsley, finely chopped for garnish
Instructions
1. Heat 1 tablespoon of the rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Season the 12 large sea scallops evenly on both sides with the ½ teaspoon sea salt flakes and 1 teaspoon finely ground black pepper.
3. Place the scallops in the hot skillet in a single layer, leaving space between them to ensure a proper sear—this prevents steaming and gives a golden crust.
4. Cook the scallops for 2–3 minutes per side until they develop a deep golden-brown crust and are just opaque in the center, then transfer them to a plate and tent with foil to keep warm.
5. In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon rich extra virgin olive oil along with the 2 tablespoons unsalted butter cubes, letting the butter melt completely.
6. Add the 2 cloves of minced garlic to the skillet and sauté for 30–45 seconds until fragrant but not browned, stirring constantly to avoid burning.
7. Toss in the 2 medium zucchini noodles and cook for 2–3 minutes, stirring gently until they soften slightly but retain a bit of crunch—overcooking can make them watery.
8. Drizzle the 1 tablespoon fresh lemon juice over the zucchini noodles and toss to combine, then remove the skillet from the heat.
9. Divide the zucchini noodles between two plates, top each with 6 seared scallops, and garnish with the 2 tablespoons fresh parsley.
Keep the scallops dry before cooking to achieve that perfect sear, and don’t overcrowd the pan—it makes all the difference. This dish delights with tender, buttery scallops paired against the fresh, crisp zucchini noodles, creating a light yet satisfying meal. Try serving it alongside a simple arugula salad for a complete keto-friendly feast that feels effortlessly chic.
Scallops with Spinach and Feta
Remember that time I was trying to impress my in-laws with a fancy dinner but didn’t want to spend all day in the kitchen? This scallop dish became my secret weapon—it looks elegant but comes together in under 30 minutes, and the combination of briny scallops, earthy spinach, and tangy feta feels both comforting and sophisticated.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb large sea scallops, patted completely dry with paper towels
– 2 tbsp rich extra virgin olive oil, divided
– 3 cloves garlic, minced
– 5 oz fresh baby spinach leaves
– ½ cup crumbled creamy feta cheese
– ¼ cup dry white wine (like Sauvignon Blanc)
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp unsalted butter
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 2 tbsp chopped fresh parsley for garnish
Instructions
1. Pat 1 lb large sea scallops completely dry with paper towels—this is crucial for getting a beautiful golden sear instead of steaming them.
2. Season both sides of the scallops evenly with ½ tsp kosher salt and ¼ tsp freshly ground black pepper.
3. Heat 1 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place scallops in the hot skillet, making sure they don’t touch each other, and cook undisturbed for 2-3 minutes until a deep golden crust forms on the bottom.
5. Flip each scallop using tongs and cook for another 1-2 minutes until just opaque and firm to the touch, then transfer to a plate.
6. Reduce heat to medium and add remaining 1 tbsp rich extra virgin olive oil to the same skillet.
7. Add 3 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
8. Pour in ¼ cup dry white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom—this adds incredible depth of flavor.
9. Add 5 oz fresh baby spinach leaves and cook for 2-3 minutes, stirring frequently, until just wilted but still vibrant green.
10. Stir in ½ cup crumbled creamy feta cheese, 2 tbsp freshly squeezed lemon juice, and 1 tbsp unsalted butter until the cheese begins to melt and the sauce becomes creamy.
11. Return the seared scallops to the skillet, nestling them into the spinach mixture, and cook for 1 final minute to warm through.
12. Remove from heat and garnish with 2 tbsp chopped fresh parsley.
Let me tell you—the contrast between the caramelized scallop crust and the creamy spinach sauce is pure magic. I love serving this over creamy polenta or crusty bread to soak up every last drop of that tangy feta sauce, and it pairs beautifully with the same white wine you used for cooking.
Pan-Seared Scallops with Pesto
There’s something magical about searing scallops—that perfect golden crust and tender, sweet center always feels like a restaurant-worthy treat, yet it’s surprisingly simple to pull off at home. I first fell in love with this dish during a summer trip to the coast, where fresh seafood and vibrant pesto became a weekly ritual, and now it’s my go-to for impressing guests without spending hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large, dry-packed sea scallops
– 2 tablespoons rich extra-virgin olive oil
– 1/2 cup fragrant homemade or high-quality store-bought basil pesto
– 1 tablespoon creamy unsalted butter
– 1/2 teaspoon flaky sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon fresh lemon juice from a bright, juicy lemon
Instructions
1. Pat the dry-packed sea scallops completely dry with paper towels to ensure a crisp sear.
2. Season the scallops evenly on both sides with flaky sea salt and freshly cracked black pepper.
3. Heat a large skillet over medium-high heat and add the rich extra-virgin olive oil until it shimmers, about 1 minute.
4. Place the scallops in the skillet without crowding, leaving space between each for even cooking.
5. Sear the scallops undisturbed for 2–3 minutes until a deep golden-brown crust forms on the bottom.
6. Flip each scallop carefully with tongs and cook for another 1–2 minutes until just opaque and firm to the touch.
7. Transfer the seared scallops to a warm plate and tent loosely with foil to rest.
8. Reduce the skillet heat to low and add the creamy unsalted butter, swirling until melted and slightly browned.
9. Stir in the fragrant basil pesto and fresh lemon juice, warming through for 30 seconds until aromatic.
10. Spoon the warm pesto sauce over the rested scallops and serve immediately.
Look for that irresistible caramelized crust on the scallops, which gives way to a buttery, tender bite complemented by the herbaceous punch of pesto. I love serving these over a bed of creamy polenta or alongside roasted asparagus for a complete meal that feels both elegant and effortless.
Keto Scallops with Lemon Butter Sauce
Unbelievably, I discovered this keto-friendly scallop recipe during a frantic holiday search for something impressive yet simple to serve guests. It’s become my go-to for elegant weeknight dinners—the lemon butter sauce is so good, you’ll want to lick the pan clean (I won’t judge!). Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 12 large sea scallops, patted completely dry with paper towels
– 2 tablespoons rich grass-fed unsalted butter, divided
– 1 tablespoon fragrant extra virgin olive oil
– 3 cloves garlic, finely minced
– ¼ cup fresh lemon juice, squeezed from bright, juicy lemons
– 2 tablespoons fresh parsley, finely chopped
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Pat 12 large sea scallops completely dry with paper towels to ensure a perfect sear.
2. Season scallops evenly on both sides with ½ teaspoon coarse sea salt and ¼ teaspoon freshly cracked black pepper.
3. Heat 1 tablespoon fragrant extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add scallops to the hot skillet in a single layer, leaving space between them to prevent steaming.
5. Sear scallops undisturbed for 2–3 minutes until a deep golden-brown crust forms on the bottom.
6. Flip each scallop carefully with tongs and cook for another 1–2 minutes until just opaque and firm to the touch.
7. Transfer cooked scallops to a warm plate and tent loosely with foil to keep warm.
8. Reduce heat to medium-low and add 1 tablespoon rich grass-fed unsalted butter to the same skillet.
9. Add 3 cloves finely minced garlic and sauté for 30–45 seconds until fragrant but not browned.
10. Pour in ¼ cup fresh lemon juice and simmer for 1 minute, scraping up any browned bits from the pan bottom.
11. Whisk in remaining 1 tablespoon rich grass-fed unsalted butter until the sauce becomes slightly thickened and glossy.
12. Remove skillet from heat and stir in 2 tablespoons finely chopped fresh parsley.
13. Spoon the warm lemon butter sauce over the plated scallops immediately.
Luxuriously tender scallops with that crisp sear give way to a velvety, tangy sauce that brightens every bite. I love serving these over a bed of zucchini noodles or alongside roasted asparagus for a complete keto meal that feels indulgent yet light.
Scallops with Creamy Mushroom Sauce
Yesterday, as I was rummaging through my fridge looking for something special to make for a cozy holiday eve dinner, I remembered the beautiful sea scallops I’d picked up from the fish market. There’s something so festive and luxurious about them, yet they cook in minutes—perfect for a last-minute impressive meal. Paired with a creamy mushroom sauce, it’s a dish that feels both indulgent and comforting, like a warm hug on a cold December night.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb fresh, dry-packed sea scallops
– 8 oz cremini mushrooms, sliced
– 2 tbsp unsalted butter
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup dry white wine
– 1 tbsp fresh thyme leaves
– 1/2 tsp finely ground black pepper
– 1/2 tsp kosher salt
– 2 tbsp freshly grated Parmesan cheese
– 1 tbsp fresh parsley, chopped
Instructions
1. Pat the 1 lb fresh, dry-packed sea scallops completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp rich extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the scallops evenly with 1/4 tsp kosher salt and 1/4 tsp finely ground black pepper.
4. Place the scallops in the skillet, making sure they are not touching, and sear for 2 minutes without moving them.
5. Flip each scallop and sear for another 1-2 minutes until golden brown and just opaque in the center, then transfer to a plate.
6. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
7. Add the 8 oz sliced cremini mushrooms and cook, stirring occasionally, for 5-7 minutes until they release their juices and turn golden brown.
8. Stir in the 3 cloves minced garlic and cook for 30 seconds until fragrant.
9. Pour in the 1/2 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and simmer for 2 minutes until reduced by half.
10. Reduce the heat to medium-low and pour in the 1 cup heavy cream, stirring to combine.
11. Add the 1 tbsp fresh thyme leaves, remaining 1/4 tsp kosher salt, and 1/4 tsp finely ground black pepper, then simmer gently for 3-4 minutes until the sauce thickens slightly.
12. Stir in the 2 tbsp freshly grated Parmesan cheese until melted and smooth.
13. Return the seared scallops to the skillet, spooning the creamy mushroom sauce over them, and heat for 1 minute to warm through.
14. Garnish with 1 tbsp chopped fresh parsley before serving.
Finally, this dish delivers a beautiful contrast: the scallops are tender and sweet with a perfect sear, while the sauce is luxuriously creamy with earthy, savory notes from the mushrooms. For a creative twist, serve it over a bed of creamy polenta or alongside crusty bread to soak up every last drop of that delicious sauce.
Scallops with Roasted Asparagus
Yesterday, as I was rummaging through my fridge looking for something elegant yet quick for a holiday dinner, I remembered the beautiful scallops I’d picked up from the fish market and the vibrant asparagus sitting in my crisper—this dish always feels like a special occasion, even on a busy weeknight.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 large sea scallops, patted dry with paper towels
– 1 bunch fresh asparagus, woody ends trimmed
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon unsalted butter
– 2 cloves garlic, minced
– 1 teaspoon fresh lemon juice
– ½ teaspoon sea salt
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon chopped fresh parsley for garnish
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the trimmed asparagus with 1 tablespoon of the extra virgin olive oil, ¼ teaspoon of the sea salt, and ⅛ teaspoon of the freshly ground black pepper on the prepared baking sheet.
3. Roast the asparagus in the preheated oven for 10–12 minutes, until tender and lightly charred at the tips.
4. While the asparagus roasts, pat the sea scallops completely dry with paper towels to ensure a good sear.
5. Heat the remaining 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
6. Season the scallops on both sides with the remaining ¼ teaspoon of sea salt and ⅛ teaspoon of freshly ground black pepper.
7. Place the scallops in the hot skillet, leaving space between them, and sear without moving for 2–3 minutes until a golden-brown crust forms.
8. Flip the scallops carefully and cook for another 1–2 minutes until just opaque in the center.
9. Transfer the scallops to a plate and reduce the skillet heat to medium.
10. Add the unsalted butter and minced garlic to the skillet, sautéing for about 30 seconds until fragrant.
11. Stir in the fresh lemon juice, scraping up any browned bits from the pan.
12. Return the scallops to the skillet, tossing gently to coat in the garlic-lemon butter.
13. Arrange the roasted asparagus on serving plates and top with the scallops.
14. Drizzle any remaining pan sauce over the dish and garnish with the chopped fresh parsley.
Now, nothing beats the contrast of the tender, buttery scallops against the crisp, earthy asparagus—try serving it over a bed of creamy polenta or with a crusty baguette to soak up every last drop of that savory sauce.
Keto Scallops with Cauliflower Rice
A few years ago, I was determined to create a keto-friendly dish that felt indulgent yet healthy, and after some trial and error, I landed on this scallop recipe—it’s become my go-to for impressing guests without derailing my diet. I love how quick it comes together, especially on busy weeknights when I’m craving something fancy but short on time.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 large sea scallops, patted dry with paper towels
– 1 head of fresh cauliflower, cut into florets
– 2 tablespoons of rich extra virgin olive oil
– 2 cloves of aromatic garlic, minced
– 1 tablespoon of zesty lemon juice
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of coarse sea salt
– 2 tablespoons of unsalted butter, cut into cubes
– 1/4 cup of fresh parsley, finely chopped
Instructions
1. Place the cauliflower florets in a food processor and pulse until they resemble rice-like grains, about 10-15 pulses.
2. Heat 1 tablespoon of the extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the minced garlic to the skillet and sauté until fragrant, approximately 30 seconds, being careful not to burn it.
4. Stir in the cauliflower rice and cook, stirring occasionally, until tender and slightly golden, about 5-7 minutes.
5. Season the cauliflower rice with 1/4 teaspoon of the coarse sea salt and 1/2 teaspoon of the finely ground black pepper, then transfer it to a serving plate and cover to keep warm.
6. Pat the scallops dry again with paper towels to ensure a good sear, then season both sides with the remaining 1/4 teaspoon of coarse sea salt and 1/2 teaspoon of finely ground black pepper.
7. In the same skillet, heat the remaining 1 tablespoon of extra virgin olive oil over high heat until it’s very hot, about 1 minute.
8. Place the scallops in the skillet, making sure they are not touching, and sear without moving them for 2-3 minutes per side until they develop a golden-brown crust and are opaque in the center.
9. Reduce the heat to low and add the unsalted butter and zesty lemon juice to the skillet, swirling to create a pan sauce, about 1 minute.
10. Spoon the scallops and sauce over the cauliflower rice, then garnish with the finely chopped fresh parsley.
Zesty and satisfying, this dish offers a delightful contrast with the tender, buttery scallops against the light, fluffy cauliflower rice—the lemon juice adds a bright pop that cuts through the richness perfectly. For a creative twist, try serving it with a side of roasted asparagus or topping it with a sprinkle of crispy bacon bits to elevate the flavors even more.
Scallops with Garlic and White Wine Sauce
Sometimes, the simplest dishes are the most memorable, and that’s exactly what I found with these scallops. I first made this on a cozy winter evening when I wanted something elegant yet unfussy, and it’s been a go-to ever since for impressing guests without spending hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ pounds of large, dry-packed sea scallops
– 3 tablespoons of rich extra virgin olive oil
– 4 cloves of fresh garlic, minced
– ½ cup of dry white wine, like a crisp Sauvignon Blanc
– 2 tablespoons of unsalted butter, cold and cubed
– ¼ cup of fresh parsley, finely chopped
– ½ teaspoon of kosher salt
– ¼ teaspoon of finely ground black pepper
– 1 lemon, cut into wedges for serving
Instructions
1. Pat the dry-packed sea scallops completely dry with paper towels to ensure a good sear.
2. Season the scallops evenly on both sides with kosher salt and finely ground black pepper.
3. Heat 2 tablespoons of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the scallops in the skillet in a single layer, leaving space between them to prevent steaming.
5. Sear the scallops without moving them for 2–3 minutes until a golden-brown crust forms on the bottom.
6. Flip each scallop carefully with tongs and cook for another 1–2 minutes until just opaque in the center, then transfer to a plate.
7. Reduce the heat to medium and add the remaining 1 tablespoon of rich extra virgin olive oil to the same skillet.
8. Add the minced fresh garlic and sauté for 30–45 seconds until fragrant but not browned.
9. Pour in the dry white wine and simmer for 2–3 minutes, scraping up any browned bits from the pan.
10. Whisk in the cold, cubed unsalted butter until the sauce is smooth and slightly thickened, about 1 minute.
11. Stir in the finely chopped fresh parsley and remove the skillet from the heat.
12. Return the seared scallops to the skillet, spooning the garlic and white wine sauce over them to coat evenly.
13. Serve immediately with lemon wedges on the side for squeezing.
Gliding a fork through these scallops reveals a tender, buttery interior with a crisp sear, all bathed in a bright, garlicky sauce that’s perfect for sopping up with crusty bread. For a creative twist, I love serving them over creamy polenta or alongside roasted asparagus to make it a complete meal.
Scallops with Creamy Avocado Sauce
Every time I make these scallops, I’m reminded of a cozy dinner party I hosted last winter—the kind where everyone huddled in the kitchen, wine in hand, as the pan sizzled. This dish feels fancy but comes together with surprisingly little fuss, and that creamy avocado sauce is my secret weapon for turning simple seafood into something truly special.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 pound large sea scallops, patted completely dry with paper towels
– 2 ripe Hass avocados, pitted and scooped
– 1/2 cup full-fat plain Greek yogurt
– 1/4 cup fresh lime juice (from about 2 juicy limes)
– 1/4 cup fresh cilantro leaves, packed
– 2 cloves garlic, minced
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter
– 1 tablespoon extra-virgin olive oil
Instructions
1. In a blender, combine the scooped avocados, Greek yogurt, fresh lime juice, cilantro leaves, minced garlic, fine sea salt, and freshly ground black pepper.
2. Blend on high speed for 45–60 seconds until completely smooth and pale green, scraping down the sides once with a spatula. Tip: For the creamiest texture, use avocados that yield slightly to gentle pressure.
3. Transfer the avocado sauce to a small bowl, cover tightly with plastic wrap pressed directly onto the surface, and refrigerate.
4. Heat a large stainless steel or cast-iron skillet over medium-high heat for 2 minutes until a drop of water sizzles and evaporates immediately.
5. Add the unsalted butter and extra-virgin olive oil to the hot skillet, swirling to coat the bottom evenly.
6. Once the butter foam subsides (about 30 seconds), carefully place the patted-dry scallops in the skillet, spacing them at least 1 inch apart. Tip: Avoid crowding the pan to ensure a proper sear—cook in batches if needed.
7. Sear the scallops undisturbed for 2 minutes until a deep golden-brown crust forms on the bottom.
8. Using tongs, flip each scallop and cook for 1–2 more minutes until the sides are opaque and the centers are just firm to the touch. Tip: The scallops are done when they reach an internal temperature of 115°F–120°F for medium-rare; they’ll continue to cook slightly off the heat.
9. Immediately remove the skillet from the heat.
10. Spoon a generous pool of the chilled avocado sauce onto each serving plate.
11. Arrange the hot seared scallops over the sauce.
12. Drizzle any remaining pan juices over the scallops.
Absolutely nothing beats the contrast of the hot, caramelized scallops against the cool, velvety sauce—it’s like a flavor hug. I love serving this over a bed of crisp arugula or with grilled crusty bread to swipe up every last bit of that vibrant green sauce.
Scallops with Tomato Basil Sauce
Holiday entertaining always sends me into a frenzy, but this year, I’m keeping it simple with a dish that feels fancy without the fuss. I discovered this scallop recipe during a summer trip to the coast, and its bright, fresh flavors have become my go-to for impressing guests with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound large sea scallops, patted completely dry with paper towels
– 2 tablespoons rich extra virgin olive oil, divided
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1/4 cup dry white wine
– 1/2 cup fresh basil leaves, roughly torn, plus extra for garnish
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1 tablespoon unsalted butter
Instructions
1. In a large skillet, heat 1 tablespoon of the extra virgin olive oil over medium-high heat until it shimmers, about 2 minutes.
2. Season the patted-dry scallops evenly with kosher salt and freshly ground black pepper.
3. Carefully place the scallops in the hot skillet, ensuring they are not touching. Sear for 2-3 minutes per side until they develop a deep golden-brown crust and are just opaque in the center. Tip: Avoid moving them while searing to get that perfect crust. Transfer to a plate and set aside.
4. Reduce the heat to medium and add the remaining 1 tablespoon of extra virgin olive oil to the same skillet.
5. Add the finely diced yellow onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes until reduced by half.
8. Add the can of crushed San Marzano tomatoes, bring to a gentle simmer, and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
9. Stir in the roughly torn fresh basil leaves and cook for 1 more minute. Tip: Adding basil at the end preserves its vibrant color and fresh flavor.
10. Reduce the heat to low and stir in the unsalted butter until melted and fully incorporated into the sauce. Tip: This final touch of butter adds a lovely richness and gloss to the sauce.
11. Gently return the seared scallops to the skillet, nestling them into the warm tomato basil sauce, and heat for 1-2 minutes just to warm through.
Delightfully, the scallops remain tender and sweet against the bright, herbaceous sauce. I love serving this over a bed of creamy polenta or with crusty bread to soak up every last drop—it’s a meal that feels effortlessly elegant.
Keto Scallops with Herb Butter
Over the holidays, I always crave something indulgent yet light—a real feat! This keto scallop dish is my go-to for festive dinners; it feels luxurious but won’t weigh you down, and the herb butter makes your kitchen smell like a fancy bistro.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 12 large sea scallops, patted completely dry with paper towels
– 4 tablespoons unsalted butter, cut into small cubes
– 2 tablespoons fresh lemon juice, squeezed from a bright, juicy lemon
– 2 tablespoons finely chopped fresh parsley, with vibrant green leaves
– 1 tablespoon finely chopped fresh chives, with a delicate oniony aroma
– 1 teaspoon minced garlic, from plump, aromatic cloves
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper, with a coarse, fragrant grind
– 2 tablespoons extra virgin olive oil, with a fruity, rich flavor
Instructions
1. In a small bowl, combine the unsalted butter cubes, fresh lemon juice, finely chopped fresh parsley, finely chopped fresh chives, minced garlic, fine sea salt, and freshly ground black pepper to make the herb butter.
2. Use a fork to mash and mix the ingredients until well blended, then set the herb butter aside at room temperature to soften slightly—this helps it melt evenly later. (Tip: Letting the butter soften makes it easier to incorporate the herbs without overworking it.)
3. Heat the extra virgin olive oil in a large skillet over medium-high heat until it shimmers and a drop of water sizzles upon contact, about 2 minutes.
4. Pat the large sea scallops completely dry with paper towels again to ensure a good sear, then season both sides lightly with a pinch of fine sea salt and freshly ground black pepper.
5. Carefully place the scallops in the hot skillet, arranging them in a single layer without overcrowding to allow space for even browning.
6. Cook the scallops for 2–3 minutes per side, without moving them, until they develop a deep golden-brown crust and are opaque in the center when checked with a fork. (Tip: Resist the urge to flip them early—this builds that perfect caramelized exterior.)
7. Reduce the heat to low and spoon the prepared herb butter over the scallops in the skillet, swirling the pan gently to melt the butter and coat the scallops evenly.
8. Cook for an additional 1 minute, basting the scallops with the herb butter sauce to infuse flavor throughout. (Tip: Basting helps the herbs permeate the scallops without overcooking them.)
9. Remove the skillet from the heat and transfer the scallops to serving plates, drizzling any remaining herb butter sauce over the top.
Unexpectedly tender and bursting with briny sweetness, these scallops have a crisp sear that gives way to a buttery, herb-infused interior. Serve them over a bed of zucchini noodles or alongside a simple arugula salad for a complete keto meal that feels effortlessly elegant.
Summary
Journey through these 20 creamy keto scallop recipes to find your new favorite dish! Perfect for home cooks looking for delicious, low-carb meals that feel indulgent. We’d love to hear which recipe you try first—leave a comment with your thoughts and don’t forget to share this roundup on Pinterest to inspire fellow food lovers. Happy cooking!
