A combination of seared scallops caramelized to perfection and a dairy free cream sauce similar to alfredo with garlic and lemon notes, quickly made in just one pan. A dairy free, paleo and whole30 scallops recipe that can be paired with your favorite side dish to make a delicious flavorful dinner.
If you are looking for a paleo scallop recipe or whole30 scallops that actually tastes good then you should try combining your seared scallops with a dairy free cream sauce. It makes your dish complete and it’s a delicious protein addition to some roasted or pureed vegetables.
These whole30 scallops are also perfect for those following a special diet like AIP, paleo, keto, gluten free and dairy free.
Paleo And Whole30 Scallops
This recipe is pretty simple. You prepare the scallops in advance (defrost overnight in the fridge if you have to) and pat dry prior to cooking. It takes about 5 minutes to sear the scallops on both sides and probably another 10 minutes to make the dairy free cream sauce (when you have all ingredients ready).
Ingredients Needed For Prepping Scallops
- Scallops – fresh or frozen (thawed) and dried as much as possible, the less moisture the better.
- Arrowroot starch – helps to to absorb the moisture from scallops and form that golden crust on top.
- Sea salt – to season the scallops
- Ground black pepper – optional.
For The Dairy Free Cream Sauce You Need:
- Vegetable or chicken stock – to flavor the sauce.
- Coconut cream – chill the can and use the solid part only.
- Stone ground brown mustard – or use Dijon mustard, it’s flavor and tartness complements the richness of the sauce.
- Garlic cloves – minced or use powder if you don’t have fresh, it’s really great for adding flavor.
- Onion – minced or finely chopped, or use onion powder, for flavor.
- Lemon juice – the acidity cuts and balances the fattiness of the coconut cream.
- Arrowroot powder – to thicken the sauce.
- Vegan butter – I used Miyoko’s brand, it gives a similar buttery tastes to the sauce.
- Sea salt and pepper to season, bring out the flavors.
Find the complete printable recipe with measurements below.
What Scallops To Choose
High-quality frozen scallops can be a very good choice if you don’t have access to fresh scallops. Frozen scallops should be slowly thawed in the refrigerator overnight. Make sure to use the larger sea scallops, not the tiny bay scallops (these are more suitable for stews).
Use Dry Scallops / Avoid Wet Scallops: These scallops are soaked in a solution (sodium tripolyphosphate – an additive) intended to prolong shelf life. This chemical also prevents scallops from browning up properly and shrinks them by 40% when cooked.
Tip For Prepping Whole30 Scallops
To create a yummy outer crust and so the scallops don’t steam from their own moisture, they need to be dry prior to cooking. Make sure you pat the scallops dry with a paper towel. Plus a sprinkle of arrowroot starch will also help absorb some of the moisture.
Cooking tip: cook the scallops in a hot skillet with ripplingly hot oil and don’t move them for at least 1.5-2 minutes, that’s when the golden crust is formed. Choose a high heat resistant oil like avocado or grape-seed oil. Olive oil has a low smoking point so it’s not suitable for this recipe.
How To Make Whole30 Scallops And Dairy Free Cream Sauce
1. Prepare the scallops. Whether using fresh or frozen scallops (thaw first), thoroughly pat dry with paper towels, season with salt and pepper (optional).
2. Sear the scallops. Heat the oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops and sear for 2-3 minutes on one side without moving them (until a golden crust forms), then flip and cook for 2 more minutes until cooked through. Remove from skillet and transfer to a plate.
3. Prepare The Dairy Free Sauce: melt the vegan butter in the same pan, scraping any browned bits left over from the scallops. Add the garlic and onion, and cook for about 1 minute. Pour in the coconut cream and the arrowroot starch, whisk until everything is combined. Then add the stock and bring to a simmer. Then add the rest of ingredients. Cook stirring for 1 minute, the sauce should thicken a bit.
4. Remove from heat and add scallops back in the pan to warm. Sprinkle with chopped parsley and serve over your favorite side dish.
Farmed Raised or Wild Caught Scallops?
Farm-raised varieties can be higher in contaminants (high antibiotic use). Additionally, farm-raised scallops tend to have a higher instance of disease due to farming conditions and location. Check the origin, some farmed raised sea food can even be grown in foreign countries with lower inspection standards..
Cost: Wild-caught scallops are typically higher in price than farm-raised. Frozen wild caught scallops can be more budget friendly than fresh varieties.
Customization And Variations
Make Scallops In Tomato and Basil Sauce: Skip the stock, the coconut cream and lemon juice. Use 1 cup of crushed tomatoes and 1 tablespoon of of tomato paste. Add garlic and a touch of vegetable stock and cook for 2 or 3 minutes. Use chopped fresh basil leaves to flavor.
Best skillet to sear scallops: cast iron, stainless steel or carbon steel.
Serve with roasted veggies, mashed veggies or spiralized veggies.
If not whole30 and paleo then you can serve with any gluten free grain. Buckwheat or rice pasta is one of my favorite way to enjoy scallops with.
Storing Tips
Storing leftovers: Refrigerate cooked scallops for 3 to 4 days.
Freezing: Freeze if you want to keep the leftovers for another time (up to 2-3 months, in an airtight container).
Thawing: The best way to defrost the frozen sauce is to leave the container in the fridge to thaw overnight. Once the sauce has been defrosted completely, it’s likely to separate (because of a high water and fat content). To merge the ingredients together after thawing, give the sauce a good mix.
Reheating: After whisking place on low heat, and reheat until heated through.
If you made this paleo and whole30 scallops with dairy free cream sauce, then please leave a star rating and a comment below the recipe card.
Your feedback is really helpful for me and readers!
One Pan Paleo Whole30 Scallops In A Dairy Free Cream Sauce
Ingredients
- 12-14 oz scallops - about 9-10 sea scallops
- ⅓ tsp salt
- ⅓ tsp black pepper
- 1 tsp arrowroot powder
- 2 tbsp avocado oil - for searing
Dairy Free Cream Sauce For Scallops
- 1 cup vegetable or chicken stock
- ½ cup coconut cream - solid part only
- ½ tbsp stone ground brown mustard
- 3 garlic cloves - minced
- 1 medium onion - minced or finely chopped
- 2 tbsp lemon juice
- 1 ½ tbsp arrowroot powder
- 2 tbsp vegan butter
- ½ tsp sea salt
- ½ tsp black pepper
Instructions
- Whether using fresh or frozen scallops (thaw first), thoroughly pat dry with paper towels, season with salt and pepper.
- Heat the oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer. Sear for 2-3 minutes on one side without moving them (until a golden crust forms), then flip and cook for 2 more minutes until cooked through. Remove from skillet and transfer to a plate.
Prepare The Dairy Free Sauce
- Melt the vegan butter in the same pan, scraping any browned bits left over from the scallops. Add the garlic and onion, and cook for about 1 minute.
- Pour in the coconut cream and the arrowroot starch, whisk until everything is combined. Then add the stock and bring to a simmer. Then add the rest of ingredients. Cook stirring for 1 minute, the sauce should thicken a bit.
- Remove from heat and add scallops back in the pan to warm. Sprinkle with chopped parsley and serve over your favorite side dish.
Video
Notes
Tip For Prepping Paleo / Whole30 Scallops
To create a crispy outer crust and so the scallops don’t steam from their own moisture, they need to be dry prior to cooking. Use a paper towel to pat dry plus a sprinkle of arrowroot starch will also help absorb some of the moisture. Cooking tip: cook the scallops in a hot skillet with rippling hot oil and don’t move them for at least 1.5-2 minutes, that’s when the golden crust is formed. When the scallop is properly seared, it will release from the skillet. The idea is to brown the scallops well on both sides without overcooking them, so keep the heat as high as you can without creating too much smoke. Choose a high heat resistant oil like avocado or grape-seed oil. Olive oil has a low smoking point so it’s not suitable for this recipe.Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Joie
Wednesday 12th of May 2021
can't seem to locate nutrition facts for this recipe.......that would be helpful. thanks!
HealthyTasteOfLife
Monday 31st of May 2021
I'll add them as soon as possible, thank you for pointing it out.