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!
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 dined on these for New Year’s Eve, and I confess I felt like a million bucks. I might as well have been in New York City on some luxury holiday tour because that was my exact state of mind with each bite I took.
Was there laundry everywhere? I don’t know. Was 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 these, 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 wanted to try a new seafood recipe and fully expected scallops to be expensive and complicated. But they were neither. I bought my scallops at Aldi for about $10, and I had a 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.
HOW TO MAKE SEARED GARLIC SCALLOPS:
It is super-easy to make your own Seared Garlic Scallops, and below are the steps to take!
- Pat scallops with a napkin or paper towel, including the sides.
- Melt one tablespoon coconut oil in a large skillet and add garlic and sea salt. Add the scallops to the skillet, making sure not to overlap them. Work in batches, if necessary, but do not overlap the scallops. Cook them for about 2-3 minutes on one side. Then turn each scallop over to cook another 1-2 minutes, or until cooked through (they’ll look opaque). Add more coconut oil throughout this process, if needed.
- Remove scallops from the skillet. Leave the coconut oil mixture in the skillet and add remaining one tablespoon coconut oil and white wine vinegar to it, stirring frequently and loosening up any brown bits leftover from the scallops. Pour mixture over scallops and serve immediately.
BEST PRACTICES FOR 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:
- 1 pound scallops, fresh or frozen
- 2 tablespoons coconut oil, divided (more as needed or desired)
- ⅛ teaspoon sea salt
- 3-4 cloves fresh garlic, pressed
- 2 tablespoons white wine vinegar
- 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.
Recipe adapted from New Better Homes and Gardens Cookbook (12th edition), 2002.