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.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/seared-scallops-with-ginger-lime-cream-sauce-paleo-dairy-gluten-free/