Low-FODMAP Seared Scallops with Cherry Tomatoes; Gluten-free, Dairy-free

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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


  • 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


  • 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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Comments Rating 5 (1 review)

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  1. Sherry August 4, 2021
    • Rachel Pauls Food August 5, 2021

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