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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Scallops with White Wine Bacon Cream Sauce + Scallops with Strawberry Sriracha Sauce! (Paleo, Egg Free, Nut Free, Dairy Free &amp; Gluten Free)

Scallops with White Wine Bacon Cream Sauce + Scallops with Strawberry Sriracha Sauce! (Paleo, Egg Free, Nut Free, Dairy Free & Gluten Free)

In all honesty, seafood is not my most favorite food in the world. But I know that many do love it- so I try to provide some recipes here and there using it. This recipe was created by a former kitchen assistant! I tasted both sauce recipes and they were incredible!   These scallops have a really great smooth texture and a very mild, sweet, non-fishy taste.  Plus they are super easy to make!  Simply sear for a few minutes on each side and you’re done!  Scallops are great all by themselves but why not kick them up a notch with fun flavor combinations like strawberry and sriracha or white wine bacon cream?  Have I gotten your attention?

Yield:  2 Servings Each

 

Scallops with White Wine Bacon Cream Sauce:

In a large skillet over medium high heat, heat 1 tbsp coconut oil and bring to just below smoke point.  Season both sides of 12 large sea scallops with ¼ tsp sea salt and ⅛ tsp black pepper and place into hot pan and allow to sear on the first side for about 3 minutes until the color changes about halfway up the scallop.  Carefully flip each scallop and allow to cook an additional 3-5 minutes. Remove from pan and set aside under foil to keep warm.  To the hot skillet add ½ lb chopped bacon and cook for 6-8 minutes or until crispy, remove from pan and allow to drain on paper towel.  To the hot skillet of bacon fat add 2 minced garlic cloves and cook for 2 minutes, then add 1 tbsp cassava flour and whisk to coat the garlic.  Whisk in 1 cup heavy cream or full fat coconut milk, ¼ cup white wine, ¼ tsp sea salt, ⅛ tsp black pepper and ⅛ tsp cayenne pepper and allow to bubble and thicken for about 2 minutes.  Remove from heat, spoon over prepared scallops, garnish with fresh parsley (optional) and serve immediately.  Extra sauce can be stored covered in the fridge for up to three days.

 

Egg Free: yes

Nut Free: yes

Dairy Free: no

Low Carb:  yes

Sugar Free:  yes

Aip Friendly:  no

 

Scallops with Strawberry Sriracha Sauce:

In a large skillet over medium high heat, heat 1 tbsp coconut oil and bring to just below smoke point.  Season both sides of 12 large sea scallops with ¼ tsp sea salt and ⅛ tsp black pepperand place into hot pan and allow to sear on the first side for about 3 minutes until the color changes about halfway up the scallop.  Carefully flip each scallop and allow to cook an additional 3-5 minutes. Remove from pan and set aside under foil to keep warm.  In a small saucepan over medium high heat add 8oz trimmed and quartered strawberries, 1-1 ½ tbsp sriracha sauce (to taste), 3 tbsp honey and ⅛ tsp sea salt, bring to a boil then reduce to a simmer and allow to reduce for 7-9 minutes.  Remove from heat, spoon over prepared scallops, garnish with fresh basil (optional) and serve immediately.  Extra sauce can be stored covered in the fridge for up to three days.

 

Egg Free: yes

Nut Free: yes

Dairy Free: yes

Low Carb:  yes

Sugar Free:  no

Aip Friendly:  yes, if sriracha sauce is omitted (this will yield a sweeter sauce)

 

Spring Rolls 2 Ways! Veggie &amp; Turkey. Fresh or Fried.  (Gluten Free, Vegan, Egg Free, Dairy Free)

Spring Rolls 2 Ways! Veggie & Turkey. Fresh or Fried. (Gluten Free, Vegan, Egg Free, Dairy Free)

Gluten Free Rice Crispy Treats with 4 Flavor Options (Cookie Butter, Caramel Pecan, Samoa Cookie, Chocolate Sunbutter)

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