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paleo aip baked scallops

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!

Course Main Course
Keyword paleo aip baked scallops
Total Time 40 minutes
Servings 6

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

  1. Heat oven to 400.

  2. Add scallops to a medium skillet over medium-high heat. Add lemon juice and salt.

  3. Bring to a simmer, then reduce heat. Cover and simmer gently for 4 minutes.

  4. 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.

  5. 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.

  6. 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.)

  7. Once the sauce thickens, pour it over the scallops. Gently stir everything in the baking dish to coat.

  8. Sprinkle bonito flakes or pork panko over the top of the scallops. Dot the top with the remaining 3 Tbsp tallow.

  9. Bake until golden brown and bubbling, about 15 - 17 minutes. Serve topped with chives if desired and enjoy!

Recipe Notes

Products used in this recipe:

Pork Panko