Low-FODMAP Seared Scallops with Cherry Tomatoes; Gluten-free, Dairy-free
November 3, 2017
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This low-FODMAP seared scallops recipe is simple and elegant. Scallops are a delicious source of low-fat protein and my absolute favorite seafood. Low-FODMAP scallops melt in your mouth when prepared in this low-FODMAP dish! The basil and tomatoes add an aromatic medley that compliments the flavors perfectly.
This is the ideal low-FODMAP meal for a romantic dinner for two. Serve with my creamy low-FODMAP risotto and make it even better.
Check out over 300 more low-FODMAP recipes on the blog. You may also love my low-FODMAP Coconut Shrimp and low-FODMAP Bourbon Salmon recipes.
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Seared Scallops with Cherry Tomatoes; Gluten-free, Dairy-free
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Serves 4
Prep time: 10 min
Ingredients
- 2 TB olive oil (garlic infused)
- 2 TB olive oil (onion infused) or you can use another preferred infused oil, or plain olive oil
- 1.5 cups cherry tomatoes, sliced
- ¼ cup chopped fresh basil (divided)
- 1 lb jumbo scallops, dry packed; or defrosted and patted dry
- 2 TB chopped fresh parsley
- 1 tsp kosher salt
- 3/4 tsp black pepper
- Garnish: toasted pine nuts or almond slivers
Directions
- Heat 2 TB of the oil in cast iron skillet
- Add tomatoes, 2 TB of the fresh basil, 1 tsp salt and ¼ tsp pepper
- Cook, stirring occasionally until tomatoes soften (about 3 minutes)
- Transfer tomatoes to a separate bowl and cover to keep warm
- Wipe skillet from any juices
- Season scallops with remaining salt and pepper
- Heat 2 TB of second oil and cook scallops until golden (about 1 min 30 sec each side-do not overcook, they become rubbery)
- Gently fold cooked scallops with the tomato/basil mixture
- Serve over pasta or rice, or this low-FODMAP risotto sprinkled with remaining basil and parsley, and garnish with toasted pine nuts
Absolute perfection!
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