Honey Paprika Scallops with Dairy-free Lemon Garlic Cream Sauce

Are you a seafood lover? These Honey Paprika Scallops scream summer and do not require a lot of ingredients to make.

Inroduction

About this Recipe

By: Caitlin Greene

This dish is super simple, light and fresh and perfect for the summer. I tossed in some pasta after making it, but the scallops are delicious on their own. The scallops and the sauce are made in one pan, but you can also make the sauce on its own. Perfect with shrimps too! How was everyone’s weekend? I soaked up a lot of Sun, ate lots of lobster, played games and watched Disney movies.

If you are looking for a simple yet flavorful meal, these scallops are for you. Here is how you will make them:
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 the 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 the 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.

Honey Paprika Scallops with Dairy-free Lemon Garlic Cream Sauce

Honey Paprika Scallops with Dairy-free Lemon Garlic Cream Sauce

Ingredients

  • -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)

Instructions

    1. Pat the scallops dry and season with some salt, pepper and paprika. Brush with a little honey.
    2. 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!)
    3. 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.
    4. 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.
    5. 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.
    6. 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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