Get more seafood in your diet with this easy Paleo AIP Baked Scallops recipe that’s perfect for a quick dinner or main course!
This elegant-looking and divine-tasting main dish is ready in about 40 minutes, though it will taste like you spent all day in the kitchen. It screams “fine dining,” but you won’t have to shell out the big bucks at a fancy restaurant to enjoy this allergy-friendly spin on a classic!
It’s Autoimmune Protocol compliant, which means it’s naturally gluten-free, grain-free, dairy-free, nightshade-free, seed-free, and nut-free. (Whew! That’s a lot of “frees.”)
Let’s get to cooking this five-star supper, no culinary degree required.
Scallops Are My Doorway to More Seafood
I’m not the biggest fan of ocean-faring proteins, but if you put a plate of creamy, crumb-topped scallops (or fried shrimp) in front of me, I will happily take you up on your offer. In fact, it’s quite a common conundrum which I hear from my coaching clients that seafood is just not at the top of their list when it comes to animal proteins they enjoy on the Paleo AIP.
Occasionally I enjoy a good grilled salmon or a creamy cod chowder, but if I had my way, I’d eat scallops, shrimp, bacon, and steak every day instead!
I do encourage you to try new flavors and animal proteins cooked using different methods. You may find out (like I did with these Paleo AIP Baked Scallops) that by adding something unexpected you now have a personal favorite.
Want More Recipes that Are Perfect for Special Occasions?
You’re going to squeal when you see how much value my cookbook, AIP Gatherings, has in store for you!
I don’t have a lot of time or energy left at the end of the day when I get home to spend hours in the kitchen. Plus, I need my recipes to taste DELICIOUS so that these yummy meals, sides, and treats can also be enjoyed by a couple or a crowd if I want to share them with others.
Inside my cookbook, not only do you get 40 delicious recipes, you also get these print-ables: AIP Pantry Stockables List, AIP Shopping List, Managing Non-AIP, Gatherings Guide, and Menus for Special Occasions
Let Me Know if You Try These Paleo AIP Baked Scallops!
I’d love to hear if you tried them alongside one of the salads from this AIP roundup or if you served a dessert with it like my AIP Grilled Peaches with Ice Cream. Leave me a comment below!
Paleo AIP Baked Scallops
Get more seafood in your diet with this easy Paleo AIP Baked Scallops recipe that’s perfect for a quick dinner or main course!
Ingredients
- 2 lb sea scallops (about 4 cups), fresh or thawed if frozen, dry-packed
- Juice of 1 lemon
- ¼ tsp sea salt
- 6 Tbsp tallow, divided
- 1 small sweet onion, minced
- ½ cup mushrooms of choice, minced
- 2 Tbsp cassava flour (plus more if needed)
- ½ cup bonito flakes (found at your local Asian market) or pork panko (link in NOTES)
- Fresh or dried minced chives to garnish, optional
Instructions
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Heat oven to 400.
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Add scallops to a medium skillet over medium-high heat. Add lemon juice and salt.
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Bring to a simmer, then reduce heat. Cover and simmer gently for 4 minutes.
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Transfer scallops to a 4-cup baking dish, arranging them in a single layer as much as possible. Transfer the juices in the skillet to a small bowl. Set the bowl aside.
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Return the skillet to the heat, and turn the heat to medium. Heat 3 Tbsp tallow, onions, and mushrooms. Cook until the veggies are slightly tender, about 4 minutes.
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Sprinkle cassava flour over the top. Stir to combine, and cook for 2 minutes. Whisk in the reserved juices from the small bowl to the pan. (Add more flour if the sauce does not seem to be thickening. Some scallops may release more juices than others, which can make the sauce thinner.)
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Once the sauce thickens, pour it over the scallops. Gently stir everything in the baking dish to coat.
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Sprinkle bonito flakes or pork panko over the top of the scallops. Dot the top with the remaining 3 Tbsp tallow.
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Bake until golden brown and bubbling, about 15 – 17 minutes. Serve topped with chives if desired and enjoy!
