Seared Garlic Scallops

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These Seared Garlic Scallops are so delicious you’d never know they’re gluten-free, dairy-free, and paleo-friendly, too! Succulent, savory, and ready in minutes, this 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, Spiriteds, 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 why? Because that is my exact state of mind with each bite I take.

In real life is there a never-ending cycle of laundry upstairs? I don’t know, probably. 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, Spiriteds.

My daily life 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 I feel this way based in part on the fact 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 the local grocery store, and I have a FANCEIGH DINNER in under 30 minutes. 

So, if you’re in the mood to feel like a million bucks in a matter of minutes but without actually spending a million bucks, then keep reading and get ready to make your own mouthwatering batch!

Ingredients for 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. Make sure to remove the rectangular tendons along the sides of the scallops, too.
• 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 are unable to find a white wine vinegar that is paleo-friendly.

Side note: 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 lemon juice. 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.

How to make Seared Garlic Scallops

1. If using frozen scallops, then thaw according to package instructions. Rinse scallops, remove the rectangular tendons along the sides, and place the scallops between paper towels or napkins to absorb excess liquid. 
2. In a large skillet, combine 1 tablespoon coconut oil with the sea salt and pressed garlic. When the coconut oil is melted, then add the scallops to skillet, making sure not to overlap them. Sauté for about 2-3 minutes. Periodically run a metal turner underneath them to make sure they don’t stick to the pan. Once the scallops are opaque, then flip them over and sauté another 1-2 minutes. If the scallops cook unevenly, briefly cover the skillet with a lid until the under-cooked portions turn opaque.
3. Next, transfer the scallops to a large plate, leaving the coconut oil mixture in the skillet. Then add remaining 1 tablespoon of coconut oil along with the white wine vinegar to the skillet to create the glaze. Sauté ingredients in the pan, using a spoon, turner, or spatula to loosen up any browned bits, especially the pressed garlic. Drizzle this mixture over the scallops.
4. Top with parsley, coarse black pepper, or other garnishes as desired. This recipe is best enjoyed right after it is made.

Tips for making tasty 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.
• Consume cooked scallops shortly after they’re made for best results.

More seafood recipes!

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 these salads, appetizers, and dinners!

• Fresh Shrimp Tossed Salad
• Sea Scallop Pasta
• Paleo Shrimp Guacamole
• Sea Scallop Stir-Fry

What to serve with this savory seafood dish

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 shared on The Sun.

Spiriteds, stay well and stay wild. Jump into the fun when you can, savor every last bite of this dish, and always know I’m glad you’re here. ❤️

Recipe adapted from New Better Homes and Gardens Cookbook (12th edition), 2002.

Seared Garlic Scallops

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These Seared Garlic Scallops are so delicious you’d never know they’re gluten-free, dairy-free, and paleo-friendly, too! Succulent, savory, and ready in minutes, this recipe is big on flavor and perfect for date night in! {Paleo-friendly}

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Category: Main Dishes
• Method: Searing
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 pound scallops, fresh or frozen
• 2 tablespoons coconut oil, divided (more as needed or desired)
• 1/8 teaspoon sea salt
• 4 cloves fresh garlic, pressed
• 2 tablespoons white wine vinegar

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Instructions

1. If using frozen scallops, then thaw according to package instructions. Rinse scallops, remove the rectangular tendons along the sides, and place the scallops between paper towels or napkins to absorb excess liquid. 
2. In a large skillet, combine 1 tablespoon coconut oil with the sea salt and pressed garlic. When the coconut oil is melted, then add the scallops to skillet, making sure not to overlap them. Sauté for about 2-3 minutes. Periodically run a metal turner underneath them to make sure they don’t stick to the pan. Once the scallops are opaque, then flip them over and sauté another 1-2 minutes. If the scallops cook unevenly, briefly cover the skillet with a lid until the under-cooked portions turn opaque.
3. Next, transfer the scallops to a large plate, leaving the coconut oil mixture in the skillet. Then add remaining 1 tablespoon of coconut oil along with the white wine vinegar to the skillet to create the glaze. Sauté ingredients in the pan, using a spoon, turner, or spatula to loosen up any browned bits, especially the pressed garlic. Drizzle this mixture over the scallops.
4. Top with parsley, coarse black pepper, or other garnishes as desired. This recipe is best enjoyed right after it is made.

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 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 shortly after they’re made best results.