One Pan Paleo Whole30 Scallops In A Dairy Free Cream Sauce
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.
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.
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Notes
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, un reheat until heated through.
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.