• 12 large Scallops
  • 1 lime
  • 5.4 oz. can full fat coconut milk
  • 1/4 tsp. pink Himalayan sea salt
  • 1/4-1/2 tsp. grated fresh ginger
  • 3-4 tbsp. coconut oil
  • Cauliflower Rice or Greens

This most delicious creation was inspired by Chef Scott Varricchio of the well-known restaurant in Vero Beach called Citrus GrillHouse. I was fortunate to enjoy a birthday weekend away in the darling little town of Vero Beach and was extremely thrilled for the tasting we had set up with Chef Scott!!

In my intimate circle of pals, I have another foodie friend who seeks out eateries and local favorite restaurants to only then make that a destination for getaways.  I can always count on her impeccable taste of food when it comes to suggestions and might I add she is a confidant that I am grateful to call friend.

 

The Citrus GrillHouse {makes my mouth salivate just typing it’s name} overlooks the ocean blue and sandy beaches so it is a perfect spot for special parties, events or even a lunch for two on the veranda! It proudly owns the badge Winner of 2012 & 2014 Diners’ Choice too!

Their mission statement is, “As true as the ocean is blue, the standard of excellence at Citrus Grillhouse is paramount.” After speaking to the staff, it was apparent they loved their job and most have been with Chef Scott since it’s opening over 7 years in counting. Oh and I always like to take a sneak peek into the kitchen of where I am eating and happy to report this one was super clean and the staff was all smiles!

As I find myself reminiscing the flavors of the Citrus GrillHouse, I am craving their in house freshly cured gravlox, and my belly is crumbling (even though I just ate a hearty breakfast} for Pan Seared Breast of Duck with Butternut Squash Puree in Black Cherry Bourbon Demi,  Crab Wrap with Jumbo Crab, Mango, Jalapeno Lime Aioli wrapped in Bibb Lettuce, and the Pan Seared Sea Scallops with Grilled Napa Cabbage and Ginger-Lime Cream!!

I know that is a lot of food and yes we did eat all that in one sitting but when you do a “tasting” that is the beauty of being able to experience several menu choices because the chef created this special tasting for us.  My husband and I were super grateful Chef Scott went above and beyond to create a tasting menu that was gluten-free and actually grain-free!!

With out further ado, here is my Citrus GrillHouse Pan Seared Scallops inspired recipe  and it is complete with my Cauliflower Fried Rice or your favorite greens!  I hope you enjoy it and maybe take the time to visit Vero Beach and this gem of a restaurant! If you do be sure to make a reservation ahead of time and the Manager will plan a wonderful dinner for you!

 

Seared Scallops with Ginger-Lime Cream Sauce {paleo, dairy & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 3-4

Ingredients
  • 12 large Scallops
  • 1 lime
  • 5.4 oz. can full fat coconut milk
  • ¼ tsp. pink Himalayan sea salt
  • ¼-1/2 tsp. grated fresh ginger
  • 3-4 tbsp. coconut oil

Instructions
  1. Pat moisture off scallops with paper towel and let them sit at room temperature.
  2. Heat up 2-3 tbsp. coconut oil on medium heat.
  3. When pan is nice and hot, scallops should sizzle in pan.
  4. Allow scallop to cook with lid off pan for 5 minutes per side or until golden.
  5. Grate the fresh ginger, salt, squeeze the lime and add milk into a bowl.
  6. In a small saucepan mix all the other ingredients and simmer for 8 min.
  7. When flipping scallop be sure to wedge spatula underneath it. Add oil if needed.
  8. Place Scallops over a bed of your favorite greens or cauliflower rice.
  9. You can either drizzle the creamy sauce over scallops or add some in a side dish.

Notes
I love getting my scallops at our local Cod & Capers because I know they are “dry” scallops and not injected {with junk} or frozen. This is very important if you want these to brown nicely. It is worth mentioning they have large scallops that are broken and this works perfectly and is a great deal! My husband can eat 4-5 large scallops but we were happy with 3-4 and the sides I made. This recipe makes a great appetizer and it’s creamy sauce compliments any seafood delightfully! If you love the pungency of ginger use the ½ tsp. verses the ¼. Please use organic ingredients where you can and wild caught seafood too.

With A Spoonful of Health,

 

 

 

 

P.S.  This post is solely my opinions and joy to share with you.