Skillet Scallops Au Gratin Casserole

Skillet Scallops Au Gratin

Servings: 6

Net Carbs: 6.7g per serving
Fat: 30g per serving
Protein: 21g per serving



  • 2 Tbsp butter
  • Ā¼ cup chopped onion
  • 1 Tbsp minced garlic
  • 1 Tbsp lemon or lime juice
  • 8 oz sliced white mushrooms
  • 8 oz asparagus, cut into 2″ to 3″ pieces
  • 1 lb bay scallops
  • 2 tsp smoked paprika
  • Ā½ tsp dried thyme or basil
  • Ā½ tsp salt
  • Ā¼ tsp black pepper
  • Ā½ tsp hot sauce (optional)
  • 1 cup heavy cream
  • 1 tsp xanthan gum
  • 1 tsp Dijon mustard
  • 1 cup Italian style shredded cheese


  • ā…“ cup almond flour
  • 2 Tbsp melted butter
  • 3 Tbsp fresh grated Parmesan Cheese
  • 1 tsp dried parsley flakes



  1. Combine all topping ingredients and set aside.


  1. In a large cast iron skillet, melt butter over medium heat.
  2. Add onion, garlic, lemon or lime juice, white mushrooms, and asparagus.
  3. SautƩ over medium heat for 3 to 4 minutes until vegetables are softened.
  4. Add the scallops, paprika, thyme, salt, black pepper, and hot sauce, and cook for an additional 2 to 3 minutes, stirring frequently until scallops are no longer opaque.
  5. In a separate bowl, blend together the heavy cream, xanthan gum, mustard, and Italian style cheese.
  6. Add cream and cheese mixture to skillet, bring to a boil, and continue stirring for 2 to 3 minutes or until thickened.
  7. Crumble prepared topping evenly over pan.
  8. Place skillet in the oven six inches from heat and broil for 1 to 2 minutes, or until golden brown.
Lauren Paley

Creator of Fearless Keto. Model + health & wellness enthusiast. After losing 45 pounds on Keto, I want to give back to the community that gave me so much šŸ‘‘

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