These Seared Garlic Scallops are so delicious you’d never know they’re gluten-free, dairy-free, and paleo-friendly, too! Full of garlic and ready in minutes, this gluten-free seared scallops recipe is big on flavor and perfect for date night in! {Paleo-friendly}
If you thought making your own Seared Garlic Scallops would be too difficult, then think again! Making delicious, gluten-free scallops couldn’t be simpler, not to mention you’ll have a restaurant-style meal at your fingertips in just a matter of minutes.
K-Hubs and I often dine on these for New Year’s Eve, and I confess I always feel like a million bucks. I might as well be in New York City on some luxury holiday tour because that is my exact state of mind with each bite I take.
Is there laundry everywhere? I don’t know. Am I still in pajamas at 6:00 in the evening? Do “activewear” pants count as pjs? Does it help my case if these “activewear” pants are from Costco? Assess amongst yourselves.
Our daily lives may not be super glam, but when I dine on Seared Garlic Scallops, I’m convinced I can tackle the world. And I’d love to say that I feel this way based in part on the fact that I mastered a scallops recipe. Except Seared Garlic Scallops are so easy to make, there really isn’t anything to “master.” I buy my scallops at Aldi for under $15, and I have a different-than-usual meal in under 30 minutes.
So, if you’re in the mood to feel like a million bucks in a matter of minutes without spending a million bucks, then keep reading and get ready to make your own mouthwatering batch!
Ingredients for Seared Garlic Scallops
Here are the ingredients for your own delicious batch of Seared Garlic Scallops!
- Fresh or frozen scallops. If cooking with frozen scallops, then thaw according to package instructions. Scallops can be quite delicate and are prone to flaking or crumbling, even while thawing.
- Coconut oil, fresh garlic, white wine vinegar, and sea salt. These flavors are perfect together in this recipe, offering up a high-end, restaurant-style quality right in your very own kitchen. Also workable are lemon juice or apple cider vinegar in place of white wine vinegar, especially if you care unable to fine a white wine vinegar that is paleo-friendly.
If you comb the internetwebs, there are varying opinions on whether it’s okay to use white wine vinegar in paleo recipes. For a strictly paleo recipe, switch out the white wine vinegar with a splash of apple cider vinegar or even a dash of balsamic vinaigrette. The use of white wine vinegar in this recipe is more for flavor than anything else. So feel free to substitute something that works for your dietary preferences.
Tips for making tasty Seared Garlic Scallops
Below are best practices for making your own Seared Garlic Scallops!
- If thawing frozen scallops, then make sure to rinse and peel them apart carefully so they don’t flake or break.
- Pat each scallop dry with a paper towel or napkin, and make sure to dab the sides as well.
- If the scallops are under-cooked in a few spots, then cover the skillet briefly, maybe 30 seconds to one minute, to help them cook through.
- Pair scallops with steamed vegetables, cauliflower rice, veggie noodles, or traditional pasta, and, if desired, glaze with any leftover coconut oil drizzle.
- Consume cooked scallops within about a day for best results.
Who knew making scallops could be so easy? Because, seriously, that’s all there is to it! If you’re in the mood for more seafood, then check out:
And if you’re curious about the green bean and Brussel sprouts recipes I followed for this photoshoot, then definitely check out How to Cook Fresh Green Beans from Love and Lemons and Mary Berry’s Brussels Sprouts recipe posted shared on The Sun (side note: our family discovered Mary Berry and her delicious recipes during the pandemic, and we love her!).
Spiriteds, I hope this recipe finds you safe and well! Enjoy every last succulent, juicy bite of this meal! As always, I’m glad you’re here. ❤️
PrintSeared Garlic Scallops
These Seared Garlic Scallops are so delicious you’d never know they’re gluten-free, dairy-free, and paleo, too! Full of garlic and ready in minutes, this gluten-free seared scallops recipe is big on flavor and perfect for date night in! {Paleo-friendly}
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Diet: Gluten Free
Ingredients
- 1 pound scallops, fresh or frozen
- 2 tablespoons coconut oil, divided (more as needed or desired)
- 1/8 teaspoon sea salt
- 3–4 cloves fresh garlic, pressed
- 2 tablespoons white wine vinegar
Instructions
- If using frozen scallops, thaw according to package instructions. Rinse scallops and place between paper towels or napkins to absorb excess liquid. Dab sides of scallops, too.
- In a medium or large skillet, combine 1 tablespoon coconut oil with sea salt and pressed garlic. When coconut oil is melted, add scallops to skillet, making sure not to overlap them. Sauté for about 2-3 minutes, stirring frequently. Once scallops are opaque, flip them over and sauté another 1-2 minutes. If the scallops cook unevenly, briefly cover skillet with a lid until under-cooked portions turn opaque.
- Remove scallops from pan but leave the coconut oil mixture in the skillet. Then add remaining 1 tablespoons coconut oil and white wine vinegar to the skillet to create the glaze. Sauté ingredients in the pan, loosening up any browned bits, especially the pressed garlic. Drizzle over scallops.
- Top with parsley, pepper, or other garnish as desired. Served warm or refrigerate leftovers and consume within 24 hours.
Notes
- If thawing frozen scallops, then make sure to rinse and peel them apart carefully so they don’t flake or break.
- Pat each scallop dry with a paper towel or napkin, and make sure to dab the sides well.
- If the scallops are under-cooked in a few spots, then cover the skillet briefly, maybe 30 seconds to one minute, to help them cook through.
- Pair scallops with vegetables, cauliflower rice, veggie noodles, or traditional pasta, and, if desired, glazed with any leftover garlic-coconut drizzle.
- Consume cooked scallops with about a day for best results.
Recipe adapted from New Better Homes and Gardens Cookbook (12th edition), 2002.
This one was a hit with the whole family. It’s so hard to get my kids to eat a healthy meal, but this one went down easy. We’ll be making this pretty consistently this season!
★★★★★