DAIRY-FREE CREAMY TOMATO, BASIL AND GARLIC SCALLOPS   or   DAIRY-FREE HONEY PAPRIKA SCALLOPS COOKED IN LEMON GARLIC CREAM SAUCE? Need some Valentine’s Day cooking inspo? I always have fun creating a fancy at-home date night! Scallops are super easy to make but they always make a meal feel a bit fancy for me. See my highlights for some tips. I am thinking one of these skillets would be perfect this weekend. Which would you choose?

(1)Deets: CASHEW CREAM (needed for the recipe): 1/2 cup cashews soaked in boiling water for 10 mins then drained and blended with 1/2 cup water. -1)Pat 1 pound wild scallops dry, season with salt and pepper. Heat 1 tablespoon ghee or olive oil over medium high and sear for 2 mins per side (don’t overcrowd). Remove and set on a plate. -2)Add 1/3 cup chopped onions and 2 cups of cherry tomatoes and sauté for about 4 mins until soft. -3)Add 2 cloves garlic and sauté for another 4 minutes. -4)Add 1/2 teaspoon salt and sauté for another 4 mins. -5)Add 1/4 cup water and cook for another 4 minutes until tomatoes burst. -6)Add 1/2 cup chopped basil and then the cashew cream and stir to combine. Add 1 cup water, reduce heat to medium and cook for about 5 minutes. -7)Add 1 teaspoon honey (omit for keto/Whole 30) and 1 teaspoon balsamic vinegar. Mix to combine 8)Add scallops back in and salt/red pepper flakes to taste. (I added 1/2 teaspoon salt more) *add more water for thinner consistency.

(2)Deets: (continued in comments)

1 pound wild scallops (thawed and dried)
-2 teaspoons ghee or coconut oil o
-1/3 cup diced onion
-3 cloves minced garlic
-3/4 cup light canned coconut milk
-1 cup broth
-1/2 teaspoon of salt
-1/8 teaspoon pepper
-1 tablespoon lemon juice
-1 teaspoon lemon zest
-1/2 teaspoon honey
-1 tablespoon fresh chopped basil (use dried if you prefer)
-1/2 tablespoon fresh chopped oregano
-1.5 tablespoon water
-1.5 teaspoon potato starch (or tapioca or cornstarch)
Pat the scallops dry and season with some salt, pepper and paprika. Brush with a little honey.
Heat 2 teaspoons ghee or coconut oil over medium high (I use cast iron) and sear the scallops for about 2 minutes per side (do this in batches to ensure you don’t overcrowd them: that’s how you get that sear!)
Remove scallops from pan and set aside on a plate. Reduce heat to medium, add diced onion and sauté for 2 minutes. Then add minced garlic and sauté for another minute.
Next add the light canned coconut milk, broth, 1/2 teaspoon of salt, 1/8 teaspoon pepper, 1 lemon juice, lemon zest, honey, chopped basil, and chopped oregano.
Increase heat and bring to a boil, then reduce to a simmer for 5 minutes. Stir in 1.5 tablespoon water mixed with 1.5 teaspoon potato starch (or tapioca or cornstarch). Whisk and allow to thicken.
Add the scallops back to pan and cook for another minute. Add more salt if needed. Optional: toss with pasta, more fresh basil/scallions/lemon zest. ***if you just want the sauce then skip the first step and cook the onions and garlic in 1 tablespoon ghee.


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