Valentine’s Day calls for something special. Something that makes your person look at you like you just handed them the moon. But let’s be honest—no one wants to spend the whole night in the kitchen when love is waiting at the table.
This Keto Garlic Butter Steak and Scallops recipe is pure magic. Juicy steak, buttery scallops, and rich garlic butter that ties everything together. It’s restaurant-quality without the overpriced bill, and the best part? It keeps you on track with keto.
If your Valentine loves steak, you’re about to be their favorite person. If they love seafood too? Well, let’s just say you might win Valentine’s Day forever.
Why This Recipe Works
- Fast & Easy – Done in 30 minutes (less if you’re quick).
- Rich & Flavorful – Garlic butter takes everything up a notch.
- Keto-Friendly – No unnecessary carbs, just pure goodness.
- Romantic & Impressive – Looks fancy, but it’s foolproof.
Ingredients You’ll Need
You don’t need a laundry list of ingredients to make this a showstopper. The focus here is quality over quantity.
For the Steak
- 2 ribeye steaks (or filet mignon for extra romance)
- 1 tbsp olive oil
- Salt and black pepper (to taste)
- 1 tsp garlic powder
For the Scallops
- 8 large sea scallops (patted dry)
- 1 tbsp olive oil
- Salt and black pepper (to taste)
For the Garlic Butter
- 4 tbsp unsalted butter
- 3 garlic cloves (minced)
- 1 tsp fresh lemon juice
- 1 tbsp fresh parsley (chopped)
How to Make It
1. Get Your Steak Ready
Take the steaks out of the fridge 30 minutes before cooking. This helps them cook evenly. Pat them dry with a paper towel (this is the secret to getting that golden crust).
Rub them with olive oil, salt, pepper, and garlic powder. Let them sit while you prep the rest.
2. Pat Those Scallops Dry
Scallops need to be super dry before hitting the pan. If they’re even a little wet, they won’t sear properly. Press them gently between two paper towels. Season with salt and pepper.
3. Make the Garlic Butter
In a small saucepan, melt butter over low heat. Add minced garlic and stir until fragrant (about 30 seconds). Stir in lemon juice and parsley, then turn off the heat. Set aside.
4. Cook the Steak
- Heat a large cast-iron skillet over high heat. Once it’s hot, add olive oil.
- Place steaks in the skillet and don’t move them for 3-4 minutes.
- Flip and cook another 3-4 minutes for medium-rare (adjust for your preferred doneness).
- In the last minute of cooking, spoon some garlic butter over the steak.
- Remove from heat and let it rest for at least 5 minutes.
5. Sear the Scallops
- Use the same skillet (wipe it out if there are burnt bits).
- Heat olive oil over high heat until almost smoking.
- Place scallops in the pan flat-side down. Don’t touch them for 1.5 to 2 minutes.
- Flip and cook for another 1.5 to 2 minutes. They should be golden and slightly firm to the touch.
- Drizzle with a bit of garlic butter before serving.
Serving Suggestions
Steak and scallops are rich, so keep the sides simple. Here are some great keto-friendly options:
- Garlic Butter Asparagus – Roast in the oven at 400°F for 12 minutes with olive oil, salt, and garlic powder.
- Creamed Spinach – Sauté fresh spinach with butter and a splash of heavy cream.
- Cauliflower Mash – Steam cauliflower, blend with butter, salt, and a little parmesan.
Wine Pairing
Since this meal is both steak and seafood, you can go two ways:
- For steak lovers: A bold Cabernet Sauvignon or Malbec.
- For scallop fans: A crisp Chardonnay or Sauvignon Blanc.
And if you’re keeping it keto-friendly, dry wines are your best bet.
Valentine’s Day Vibes
This dish does half the work for you. The sizzling steak, golden scallops, and rich garlic butter create a moment before you even sit down. Pair it with candlelight, a cozy playlist, and maybe a keto-friendly dessert (chocolate mousse, anyone?).
A great meal isn’t just about food—it’s about the effort. And when you serve something this good, your Valentine will know you didn’t just throw something together. You made something special.
Conclusion
Valentine’s Day is about making memories. And honestly, nothing says “I love you” like a perfectly cooked steak and buttery scallops. Whether you’re cooking for someone special or treating yourself (because you deserve it), this recipe brings the restaurant experience home.
So grab a skillet, pour some wine, and let the garlic butter work its magic. Happy Valentine’s Day! 💕
PrintKeto Garlic Butter Steak and Scallops Recipe
This Keto Garlic Butter Steak and Scallops is a perfect meal for Valentine’s Day, date nights, or any special occasion. Juicy steak, golden seared scallops, and rich garlic butter come together in just 30 minutes. It’s easy to make, packed with flavor, and completely keto-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Pan-seared
- Cuisine: American, Keto, Low-Carb
Ingredients
For the Steak:
- 2 ribeye steaks (or filet mignon)
- 1 tbsp olive oil
- Salt and black pepper (to taste)
- 1 tsp garlic powder
For the Scallops:
- 8 large sea scallops (patted dry)
- 1 tbsp olive oil
- Salt and black pepper (to taste)
For the Garlic Butter:
- 4 tbsp unsalted butter
- 3 garlic cloves (minced)
- 1 tsp fresh lemon juice
- 1 tbsp fresh parsley (chopped)
Instructions
Prepare the Steak:
- Take the steaks out of the fridge 30 minutes before cooking to let them come to room temperature.
- Pat dry with a paper towel, then rub with olive oil, salt, pepper, and garlic powder.
Dry the Scallops:
- Press scallops between paper towels to remove moisture. Season with salt and pepper.
Make the Garlic Butter:
- In a small pan, melt butter over low heat. Add garlic and stir for 30 seconds.
- Stir in lemon juice and parsley. Remove from heat and set aside.
Cook the Steak:
- Heat a cast-iron skillet over high heat. Add olive oil.
- Place steaks in the pan and cook 3-4 minutes without moving. Flip and cook another 3-4 minutes for medium-rare.
- Spoon garlic butter over the steak in the last minute. Remove from heat and let it rest for 5 minutes.
Sear the Scallops:
- Use the same skillet, heat olive oil until very hot.
- Place scallops flat-side down and do not touch them for 1.5 to 2 minutes.
- Flip and cook another 1.5 to 2 minutes until golden. Drizzle with garlic butter before serving.
Notes
- Letting the steak rest keeps it juicy.
- Scallops need to be very dry before cooking to get a good sear.
- Use a meat thermometer for perfect steak doneness: 130°F for medium-rare, 140°F for medium.
Nutrition
- Serving Size: 1 steak + 4 scallops
- Calories: 620 Sugar: 0g Sodium: 520mg Fat: 45g Saturated Fat: 18g Unsaturated Fat: 25g Trans Fat: 0g Carbohydrates: 2g Fiber: 0g Protein: 55g Cholesterol: 160mg
Frequently Asked Questions (FAQs)
Can I Use a Different Cut of Steak?
Yes! Ribeye has great marbling, but filet mignon is extra tender, and New York strip is a solid choice too.
What If I Don’t Have a Cast-Iron Skillet?
No problem! A stainless steel pan works just fine. Just avoid nonstick pans—they don’t give you the same sear.
How Do I Know When My Steak Is Done?
Use a meat thermometer! Here’s a quick guide: Rare: 120°F – Cool red center
Medium-rare: 130°F – Warm red center (best for this recipe)
Medium: 140°F – Pink center
Medium-well: 150°F – Slightly pink
Well-done: 160°F+ – No pink
What’s the Trick to Perfect Scallops?
Make sure they’re dry before cooking.
Use a very hot pan.
Don’t move them while they sear.
Can I Make the Garlic Butter in Advance?
Absolutely! You can make it a day ahead and store it in the fridge. Just reheat before using.