Name: Cheesy Bay Scallop Hot Seafood Dip - Keto and Gluten-free
Prep time: PT-480193H43M44S
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 1 cup finely chopped onion; 1/2 cup finely chopped celery; 1/2 cup finely chopped red pepper; 8 ounces cream cheese, at room temperature; 1 cup shredded cheddar cheese, divided; 1 cup sour cream; 1/2 cup mayonnaise; 1/2 cup grated Parmesan; 2 tablespoons unsalted butter, divided; 1 pound bay scallops (thawed if frozen); 6 cloves garlic, thinly sliced; 4 tsp fresh thyme leaves, divided (or 2 tsp dried, divided); 1-2 tsp salt (to taste); 1/2 tsp cayenne pepper (or more to taste); 1/2 tsp black pepper; 1 tbsp soy sauce; 1 tsp paprika

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This delicious Creamy Cheesy Hot Bay Scallop Seafood dip is an easy appetizer made with creamy ingredients like cream cheese and sour cream, cheesy ingredients such as Parmesan and cheddar cheese, and then balanced off with garlicky bay scallops. This is the ultimate keto, low carb, and gluten-free dip that is the perfect snack for the upcoming Holidays or for a Sunday Football game!

Easy Seafood Dip

This Cheesy Hot Scallop Dip is the ultimate party snack! Perfectly tender bay scallops baked into this luxurious dip with cream cheese, sour cream, 2 types of cheeses, and a few dashes of hot sauce.

Usually, people who love any type of seafood dip have enjoyed it for years as part of their annual holiday appetizers, summer BBQs or tailgate parties. And if you have never made a seafood dip using bay scallops, then this easy and simple recipe is the one you have to try!

Just like your favourite clam or crab dip, this seafood dip uses less expensive bay scallops for that all-to-good creamy seafood appetizer.

And with the Holidays and Superbowl just around the corner, it is time to start thinking of appetizer recipes for all your gatherings.

This seafood dip is decadent, cheesy, but at the same time, a bit elegant. It also pairs perfectly with champagne, cocktails, or whatever you happen to be imbibing during the holidays!

Easy Keto Appetizer

Whether it is football season, the Holidays, BBQ time, or any other type of party, this dip has to be on your list of things to make! Hot scallop dip is creamy, cheesy, and full of flavour. It is super savory without being at all fishy. This is the first thing that is eaten EVERY TIME I make it for any of our gatherings.

Hands down one of the best appetizers EVER!

And just note that even though I am calling this dip "hot", it is not too spicy hot, but instead refers to the hot temperature. The dip is served and kept warm (thanks to using a cast iron skillet!) to keep all the cheese nice and gooey. I always serve this dip with a bottle of Frank's Hot Sauce or other hot sauce so that your guests can customize the level of spice to their liking.

This scallop dip is also not only delicious but so quick and easy, it’s going to be one of your new go-to keto appetizer recipes!

Sea Scallops vs Bay Scallops

Sea Scallops

This category of scallops is harvested from deep, cold sea waters year-round. Sea scallops are traditionally harvested by trawling boats, using chains and nets, although they can also be hand-harvested. The latter, sometimes referred to as “diver scallops,” require a more labour-intensive process; these scallops are less likely to be damaged and also come with a higher price tag. Sea scallops are also typically sold shucked, and on average you can expect to get 20 to 30 scallops per pound.

Sea scallops are up to three times larger in size than bay scallops, with some reaching up to two inches in diameter. They have a texture that’s chewier and not quite as tender as bay scallops.

Bay Scallops

Bay scallops are typically found in the shallow waters of bays and estuaries along the East Coast of the United States and South America, with a peak season during the fall. They are much smaller than sea scallops. On average, you will get approximately 100 bay scallops per pound. These small bivalves have a pink to light beige colour with a delicate, tender texture, and a sweet taste.

Interesting fact: The "U" that you often see when buying shellfish stands for the word "under". This refers to the number of pieces that make up 1 lb of product. For example, U-10 Scallops are very large and therefore you would get approximately 10 scallops to make up 1 lb of weight.

Do you know that there are absolutely ZERO recipes for a bay scallop dip? Honestly, most recipes on websites are for crab and clam dips.

Why, I asked myself, since bay scallops are sweet and significantly cheaper than either crab or clams! I found a 16 oz bag of wild-caught sea scallops for under $6! That is significantly cheaper than crab meat which sells for about $30 per pound!

Scallop Dip Ingredients

For the Creamy Sauce - To create the most decadent sauce, you are going to combine cream cheese with sour cream and mayo. I used full-fat ingredients but I am sure you could lighten up the recipe and use reduced-fat if you like. Also, if you don't have sour cream, you can probably replace it with equal parts of Greek or Icelandic yogurt.

For the Seafood - I used a 1 pound bag of frozen bay scallops that I allowed to thaw. Once they had thawed, I quickly cooked them in some butter until they became opaque (about 3-4 minutes). If you want to use a different type of seafood, you can easily replace the bay scallops with any other type. If the seafood you choose is already cooked (such as cooked shrimp, crabmeat, or clams), you can omit cooking the seafood. Also, feel free to use a combination of different kinds of seafood if you wish.

For the Gooey Cheese - A combination of shredded cheddar as well as shaved Parmesan is what I used in this recipe. For the best melting cheese, you should buy blocks of cheese and shred your own cheese. Package shredded cheese has anti-caking agents that inhibit the cheese from fully melting. You can ABSOLUTELY replace the type of cheese with any of your favourites or whatever type is in your fridge!

For the Holy Trinity - Since I wanted this dip to have a slight cajun/creole flair, I decided to use the foundation of these styles of cooking, known as the Holy Trinity. The Holy Trinity is a combination of onion, bell pepper, and celery that is cooked until softened. You can change the type of pepper or omit any of these vegetables if you please.

For the Seasoning Blend - To stick with the Creole-inspired flavour, I combined some cayenne pepper, thyme, garlic, and soy sauce. This combination of flavours is what REALLY makes this dip so I would not suggest you alter it too much.

Making the Best Low Carb Appetizer

Prepare the seafood - Pat dry the scallops and cook them in half of the butter on medium heat until opaque, about 3-4 minutes, stirring every so often - remove them from the heat and place them in a small bowl

Saute the Holy Trinity - In the same skillet or saute pan, add the remaining butter. Once melted, add the celery, onion, and red pepper. Cook until the vegetables soften, about 5-7 minutes. Once softened, stir in the garlic, 1 teaspoon of thyme, salt, cayenne, and pepper, and cook until you can smell the spices, about 30 seconds.

Make the Cream Sauce - Turn the burner down to low and add the cream cheese, sour cream, mayo, and soy sauce. Stir constantly until the cream cheese has melted and the ingredients are all combined. Remove the skillet from the heat and stir in the Parmesan cheese, and half of the cheddar cheese and continue to stir until the cheese has melted.

Prepare the Dip - Fold in the cooked bay scallops into the skillet mixture and spread the mixture into an 8-10-inch cast-iron skillet (or any other 2-quart oven-safe dish). Sprinkle the remaining cheddar cheese over the dip, followed by the paprika.

Broil the Dip - Place the dip on an oven rack that is about 8-inches from the broiler element. Turn the broiler on "hi" and broil the dip until the cheese is well browned about 3-5 minutes. Remove the dish from the oven and sprinkle the dip with remaining thyme. Let the dip cool for about 5 minutes before serving.

Make Ahead Instructions:

If you want to prepare this dip ahead of time, you can easily make it 24 hours ahead of time.

Simply prepare the dip following the directions but do not add the final layer of cheddar cheese nor paprika. Allow the dip to cool and wrap it tightly with plastic wrap and place it in the fridge overnight.

When you want to serve the dip, unwrap it and bake it at 400 degrees F. for about 20 minutes or until it is hot and bubbly. Stir the dip and then add the remaining cheddar cheese and paprika. Finish following the remaining steps by placing it under the broiler for 3-5 minutes.

What to serve alongside the dip

I actually have been known to eat this dip by itself, using a simple spoon...yes, it is that good! However, if you are serving this at a Holiday party or other gathering, you can easily serve this dip with the following:

You can also serve this with some pork rinds or some cut-up vegetables. As for any leftovers, I actually like to heat them up and add them to a salad or top some Shirataki noodles with the creamy scallop dip!