Many people think scallops are difficult to cook, but they’re really not, as long as you use the right technique! These recipes will point you in the right direction, while giving you dozens of paleo-friendly ways to enjoy these little suckers.
This recipe is for very basic scallops, which you can serve however you like, or just eat plain with butter, salt, and pepper. Their golden brownness is delectable, and, of course, the buttery flavor is irresistible. Use this recipe as your basic blueprint to perfect scallops.
Searing the scallops first makes them taste so much better, and the saffron sauce these come with will knock your socks off. They’re just the ticket for a Paleo meal that’s done before you know it and is restaurant caliber.
Obviously risotto isn’t paleo-friendly, as it’s made with rice. But not this risotto! Nope, this one is made with romanesco and is delicious with roasted grapes, lovely toasted walnuts, and more of those perfectly seared scallops.
This seriously impressive meal is made with a beautiful and amazing marinade of avocado oil, apple cider vinegar, coconut aminos, raw honey, chili pepper flakes, black pepper, and star anise. There’s a pistachio crust involved, and a vanilla-infused oil. Yes people, I’m serious. Check it out.
These lollies might be kid-friendly (assuming you have a decently adventurous kid) but they’re definitely not candy. These are slightly sweet (from the maple), slightly salty (from the prosciutto or bacon), and slightly tangy (from the lime).
Last but not least, I bring you these delicious little bites with a creamy Dijon avocado sauce dolloped on top. You can use any paleo-friendly honey Dijon dressing (it doesn’t have to be the brand suggested). Beautiful and just delicious.
Don’t underestimate this dish because of its simplicity. The peach salsa is sweet and fresh with a little kick of spice from the jalapenos, and is the perfect summery complement to the beachy scallops, which are perfectly cooked with olive oil and best with a pinch of sea salt.
I’m pretty sure I’ve sung you the praises of Meyer lemons in the past, but it’s been awhile, so here goes. These special lemons have a light, almost creamy taste to them, and a much more complex lemony flavor than ordinary lemons. Perfect for the slightly complex flavor and texture of scallops and a sprinkle of rosemary.
This perfect lunch comes together in just 20 minutes. That’s part of the beauty of scallops. They’re so simple to make, and quick, too! These get sautéed along with the vegetables for a veggie-rich, delicious warm salad (you could also eat it cold). The Parmesan is garnish, so feel free to leave it off.
I’m a huge fan of fruit in savory dishes, especially when that fruit is citrus, so I’m pretty excited about sharing this recipe. You can replace the sugar in this one with either honey or coconut sugar, no problem. I also love the bit of bitter tartness you get from the apple cider vinegar.
If you like the simple, easy way of preparing scallops by searing them, but want to complicate the flavor just a bit, use both olive oil and butter when cooking them. You’ll get that nutty and delicious flavor from butter, along with the slight fruitiness of the olive oil.
Maybe you like that whole fruit salsa business, but peaches aren’t really your thing. That’s fine, that’s cool. Let’s do it tropical-style, then, shall we? These scallops have a bit of a crust from coconut flour, and there’s jicama in the mango salsa. Now we’re getting adventurous.
Ceviche—if you’ve never had it—is a light and fresh fish dish with vegetables. These scallops are left raw and combined with grape tomatoes, jalapeno, red onion, bell pepper, and avocado, and doused with a nice big squeeze of citrus juice (orange, lemon, or lime—your choice).
These scallops have a bright, tangy flavor from orange, lemon, and ginger, while maintaining that fabulous buttery sauce you always want on your scallops. Or, at least, I always want that on my scallops.
On a related note, let’s try a different version of ceviche. This one can obviously be eaten any time of year, but it’s made with seasonal produce and flavors like orange, persimmon, and pomegranate arils.
Cioppino is an Italian classic—a seafood stew with a tomato broth. This one uses scallops, wild shrimp, and halibut seasoned with crushed red pepper flakes, red wine vinegar, garlic, celery, and onion. Just make sure you’re using a paleo-friendly fish stock (or make your own).
This “pasta” dish is made extra hearty with the addition of bacon and scallops. The scallops are cooked in the bacon fat instead of butter, which gives them an awesome bacony flavor that melds well with the garlic and zucchini.
You won’t miss the cheese in this dairy-free, garlicky pesto scallop dish, nor the pasta! The zucchini noodles are the perfect substitute (just make sure to use olive oil instead of canola). If you don’t have a spiralizer, you can use a vegetable peeler to make the ribbons.
This dish is rich with umami flavors from tomatoes and button mushrooms, garlic, and dry white wine (the wine can be left out if you don’t want to use it for whatever reason). The scallops are dredged in almond flour for a thin and slightly crispy crust. Yum!
This romantic dinner is melt-in-your-mouth delicious. Feel free to use coconut or almond milk in the mashed potatoes (or just water). Unless you’re not a potato person. You could totally just make the steak and scallops! They’re fantastic on their own.
This dish is a lovely combination of different flavors to tease your palate and keep your body happy. A bit of sweetness from the sea scallops, sweet and juicy peaches, smoky and salty bacon, and bitter radicchio. The butter and balsamic vinegar really take this dish over the top.
These scallops get a bit of a French makeover with a creamy leek confit bed (you can use coconut cream instead of dairy cream). It’s super simple to make despite the fantastic presentation, and the macadamia crumbs add the perfect touch of crunch.
These scallops are buttery and golden, and dressed in a gremolata with cilantro, garlic, lemon rind (or zest) and freshly ground black pepper. This is the simplest dish and very easy to make, yet still impressive with its beautiful colors, textures, and presentation.
These garlic-and-herb scallops are great over a small salad as an appetizer or even a light lunch. A few squirts of lemon juice, some butter, and a bit of olive oil gives them the perfect smooth flavor and golden brown texture.
Replace the canola oil in this recipe with olive oil, and you have the perfect paleo scallop salad with a bright, tangy citrus flavor, a touch of Dijon mustard, and lovely coriander-crusted scallops with an extra delicious flavor. Add greens and you’re good to go.
Why not make a scallop soup? This one is super easy and delicious, with olive oil, celery, carrots, potato, butter, tomato paste, dry white wine, and herbs. You can replace the half and half with coconut milk, no problem. Give this soup a bit of a tropical flair, eh?
These scallops are combined with delicious king oyster mushrooms. You can easily replace the Earth Balance vegan butter with actual butter, or even olive oil. It’s the white wine and red pepper flakes, in my opinion, that really add to the delicate flavors of this dish.
This beautiful sauce is made mainly from white wine, butter, and finger limes, and you really HAVE to try it. It’s that delicious. The scallops are seared in olive oil and have a lovely golden brown finish, and if you have extra sauce, it’s fantastic on just about anything.
These little bites make the perfect appetizer for your next gathering, and I love the very Spanish suggestion to deglaze the pan with dry sherry, reduce it into a syrup, and drizzle it over these babies. So ridiculously easy to make and yet so delicious at the same time.
These scallops are served with a fresh tomato vierge, which is similar to salsa, but with different flavors. This one boasts garlic, coriander, fresh basil, and red wine vinegar. So delicious and yet so simple. This would be perfect to throw together for dinner guests.
Next time you’re having a party, make these and invite me over. I know it seems like I demand that of you pretty often, but I did introduce you to this recipe, didn’t I? Between the chili-garlic-honey-balsamic syrup and the abundance of butter—yum!
This is not a fancy appetizer for dinner guests. This is your lunch today. Or your dinner. Or your breakfast. Or heck, let’s make it all three. Scallops are cooked in the fat from the chorizo and tossed with shallots and black olives, and then everything is tossed into your mouth.
These scallops are lightly cooked and glazed in a squeeze of lime with sprinkles of cumin on both sides. You don’t need to add a lot of either flavor to scallops, as they’re so delicate on their own that we don’t want to overpower their taste.
Here’s something a bit different for a change. These sunchokes/Jerusalem artichokes make a fantastic earthy puree with herbs, garlic, and cream (use coconut milk or coconut cream), and the scallops are delicious with a hazelnut-rosemary pesto sauce.
These scallops are perfectly pan seared with butter, salt, and pepper, and served with a buttery and garlic-infused lemony sauce. These are such an easy meal, it’s a wonder why you haven’t been making them for your entire life!
We’ve been doing a lot of pan searing, but let’s try something different this time. Scallops are also fantastic on the grill! This recipe also comes with a bonus garlic dip, and you can use coconut yogurt instead of Greek yogurt, or just skip the dip altogether.
I’ve decided I’m going to make this for dinner tonight. I don’t have any of the ingredients on hand, so I’ll have to go to the store, but it’s worth it. The creamy mashed cauliflower, the tangy tangerine…oh, make sure to just replace the rice bran oil with your favorite paleo-friendly oil.
This dish uses kohlrabi as a substitute for orzo pasta, and makes it creamy with extra virgin olive oil, vegetable broth, and lemon juice (feel free to leave out the small amount of cheese, or replace it with nutritional yeast).