Pizza Scallops
Tender, succulent scallops nestled in a rich, herby pizza sauce, topped with gooey melted mozzarella and mini pepperoni. These individual pizza scallops bake in a muffin tin for a fun, low-carb twist on pizza night — elegant enough for guests, easy enough for a weeknight treat.
For 4 servings
- prep · ~10 min
Preheat the oven and prep the muffin tin.
Preheat oven to 400°F. Grease all 12 cups of a muffin tin lightly with olive oil. Set aside.
- saute · ~8 min
Make the quick pizza sauce.
1.Warm the olive oil in a skillet over medium heat.2.Add minced garlic and sauté until fragrant, about 30 seconds.3.Add diced tomatoes, tomato paste, oregano, basil, chili flakes, and salt.4.Cook, stirring often, until tomatoes soften and sauce thickens, about 5 minutes.5.Stir in 3 tablespoons of water and cook 1 more minute. Remove from heat.TIPDon't walk away — garlic burns fast at medium heat and turns bitter. - prep · ~5 min
Prepare the scallops.
1.Pat each scallop completely dry with paper towels. Any moisture prevents browning.2.Remove the small side muscle from each scallop if still attached.3.Season both sides lightly with a pinch of salt and black pepper.TIPDry scallops are key — they'll sear instead of steam in the oven. - assemble · ~5 min
Assemble the pizza scallops in the muffin tin.
1.Place one seasoned scallop in each greased muffin cup.2.Spoon about 1 teaspoon of pizza sauce over each scallop.3.Top each with a generous pinch of shredded mozzarella cheese.4.Place 2-3 mini pepperoni pieces on top of the cheese.TIPDon't overload the sauce — a thin layer lets the scallop shine through. - bake · ~12 min
Bake until bubbly and golden.
Place the muffin tin in the preheated oven. Bake for 10-12 minutes, until the cheese is fully melted, bubbly, and beginning to turn golden in spots. The scallops will be just cooked through and tender.
TIPWatch closely after 10 minutes — overbaking makes scallops rubbery. - garnish · ~2 min
Garnish and serve immediately.
Remove from oven and let rest 1 minute in the pan. Sprinkle with freshly grated parmesan cheese and torn fresh basil leaves. Use a spoon to lift each pizza scallop out and serve while hot.
TIPServe right away — scallops cool quickly and lose their tender texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat scallops bone-dry with paper towels to ensure they sear instead of steam in the oven.
- 2Remove the small side muscle from each scallop; it becomes chewy when cooked.
- 3Don't overload the sauce — a thin teaspoon per scallop lets the delicate flavor shine.
- 4Watch the oven closely after 10 minutes; overbaking turns scallops rubbery in seconds.
- 5Let the pizza scallops rest 1 minute in the pan before lifting out to keep them intact.
- 6Serve immediately after garnishing — scallops cool quickly and lose their tender texture.
Adapt it for your goals.
Low-carb
Skip the mini pepperoni and double the mozzarella for a fully keto-friendly version that cuts carbs without sacrificing the pizza flavor.
seafood medleySeafood medley
Swap half the scallops for peeled shrimp or chunks of firm white fish for a surf-and-turf pizza twist with varied textures.
spicy arrabbiataSpicy arrabbiata
Double the red chili flakes and add a pinch of cayenne to the sauce for a fiery kick that cuts through the rich cheese and sweet scallops.
vegetarianVegetarian
Replace scallops with thick slices of portobello mushroom cap or firm tofu, then proceed as written for a meatless pizza bite.
Why this is on our healthy list.
Lean Protein Source
Scallops are naturally low in fat and calories while providing a solid dose of high-quality protein, making this a satisfying yet light main dish.
Rich in Selenium and B12
Scallops are an excellent source of selenium and vitamin B12, both important for thyroid function and energy metabolism.
Low-Carb Friendly
With no pasta or bread involved, this dish keeps carbohydrates minimal while still delivering the classic pizza experience, ideal for low-carb or keto diets.
Antioxidant Boost from Tomatoes
The fresh tomatoes and tomato paste provide lycopene and vitamin C, supporting immune health and reducing oxidative stress.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat them very dry — any excess moisture will prevent browning and make them watery.
