Seared scallops caramelized to a golden crust served with a dairy-free cream sauce flavored with garlic and lemon. This one-pan paleo and Whole30 scallop recipe is dairy-free, gluten-free, and quick to prepare—pair it with roasted or pureed vegetables for a flavorful dinner.
If you want a simple, satisfying scallop meal that’s paleo and Whole30 friendly, try pan-seared scallops with a creamy dairy-free sauce. The sauce brings richness and balance to the sweet, caramelized scallops and works beautifully with roasted or mashed vegetables.
This dish is suitable for many dietary needs: AIP, paleo, keto, gluten-free, and dairy-free eaters will all find it compatible and delicious.
Paleo and Whole30 Scallops
This recipe is straightforward and quick. If using frozen scallops, thaw them overnight in the refrigerator and pat them dry before cooking. Searing takes about 5 minutes total; preparing the dairy-free cream sauce takes about 10 minutes once ingredients are ready.
Ingredients Needed for the Scallops
- Scallops – fresh or fully thawed frozen scallops; pat them very dry so they sear instead of steam.
- Arrowroot starch – helps absorb moisture and creates a nicer crust.
- Sea salt – for seasoning.
- Ground black pepper – optional, to taste.
For the Dairy-Free Cream Sauce
- Vegetable or chicken stock – provides savory depth.
- Coconut cream – use the chilled solid portion from the can for richness.
- Stone-ground brown mustard – or Dijon; its tang balances the cream.
- Garlic – minced for bright flavor (or powder in a pinch).
- Onion – minced or finely chopped (or onion powder).
- Lemon juice – adds acidity to cut through the richness.
- Arrowroot powder – to thicken the sauce.
- Vegan butter – provides a buttery flavor; brands like Miyoko’s work well.
- Sea salt and pepper – to taste.
See the recipe card below for exact measurements and the printable version.
Choosing Scallops
High-quality frozen scallops are a fine option when fresh aren’t available. Thaw frozen scallops slowly in the refrigerator overnight. Choose larger sea scallops rather than small bay scallops, which are better suited for soups and stews.
Use dry scallops and avoid “wet” scallops: Wet scallops have been treated with a phosphate solution to retain moisture. That treatment can prevent proper browning and may reduce the scallop’s texture when cooked.
Tip for Prepping Whole30 Scallops
To achieve a crispy crust and prevent steaming, pat scallops completely dry with paper towels. A light dusting of arrowroot starch helps absorb surface moisture and promotes browning.
Cooking tip: Use a hot skillet and a high smoke-point oil (avocado or grapeseed). Heat the oil until it ripples, add scallops in a single layer, and don’t move them for 1.5–2 minutes to allow a golden crust to form. Olive oil is not ideal because of its lower smoke point.
How to Make Whole30 Scallops with Dairy-Free Cream Sauce
1. Prepare the scallops. Pat scallops dry, season with salt and pepper. If frozen, make sure they are fully thawed.
2. Sear the scallops. Heat oil in a large skillet over medium-high until hot. Add scallops in a single layer and let them sear undisturbed for 2–3 minutes until a golden crust forms. Flip and cook another 1–2 minutes until opaque. Transfer scallops to a plate.
3. Make the dairy-free sauce. In the same pan, melt vegan butter and scrape up browned bits. Sauté garlic and onion briefly, then whisk in coconut cream and arrowroot powder. Add stock and simmer, then stir in mustard, lemon juice, salt, and pepper. Cook until the sauce thickens slightly.
4. Remove the pan from heat, return the scallops to warm through, garnish with parsley, and serve over your favorite side.
Farmed or Wild-Caught Scallops?
Farmed scallops can sometimes contain higher levels of contaminants and be more prone to disease depending on farming conditions. Wild-caught scallops often cost more, though frozen wild-caught options can be more budget-friendly than fresh.
Customization and Variations
Tomato and basil variation: Omit the stock, coconut cream, and lemon. Use 1 cup crushed tomatoes and 1 tablespoon tomato paste with garlic and a splash of stock; finish with fresh basil.
Best skillets for searing: Cast iron, stainless steel, or carbon steel give the best crust.
Serving suggestions: Pair the scallops with roasted vegetables, mashed vegetables, or spiralized vegetables. If you’re not following paleo or Whole30, serve over a gluten-free grain such as buckwheat or gluten-free pasta.
Storing Tips
Storing leftovers: Refrigerate cooked scallops for 3–4 days in an airtight container.
Freezing: Freeze leftovers for 2–3 months in an airtight container.
Thawing: Thaw frozen sauce overnight in the fridge. The sauce may separate; whisk it to recombine before reheating.
Reheating: Whisk the sauce, then warm gently over low heat until heated through. Reheat scallops briefly to avoid overcooking.
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Print Recipe
One Pan Paleo Whole30 Scallops in a Dairy-Free Cream Sauce
Ingredients
- 12-14 oz scallops – about 9–10 sea scallops
- ⅓ tsp salt
- ⅓ tsp black pepper
- 1 tsp arrowroot powder
- 2 tbsp avocado oil – for searing
Dairy-Free Cream Sauce for Scallops
- 1 cup vegetable or chicken stock
- ½ cup coconut cream – solid part only
- ½ tbsp stone-ground brown mustard
- 3 garlic cloves – minced
- 1 medium onion – minced
- 2 tbsp lemon juice
- 1 ½ tbsp arrowroot powder
- 2 tbsp vegan butter
- ½ tsp sea salt
- ½ tsp black pepper
Instructions
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Pat scallops dry, season with salt and pepper.
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Heat oil in a skillet over medium-high heat until hot. Sear scallops in a single layer for 2–3 minutes without moving them, flip, and cook another 1–2 minutes. Remove to a plate.
Prepare the Dairy-Free Sauce
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Melt vegan butter in the pan and scrape up any browned bits. Sauté garlic and onion about 1 minute.
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Whisk in coconut cream and arrowroot until smooth. Add stock and bring to a simmer, then stir in mustard and lemon juice. Cook until slightly thickened.
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Remove from heat, return scallops to the pan to warm, garnish with parsley, and serve.
Video
Notes
Freezing: Freeze up to 2–3 months in an airtight container.
Thawing: Thaw sauce in the fridge overnight; whisk to recombine if it separates.
Reheating: Whisk and warm gently over low heat until heated through.
Tip for Prepping Paleo / Whole30 Scallops
To get a crispy crust, dry the scallops thoroughly and dust lightly with arrowroot. Use a very hot pan and a high-smoke point oil; when scallops are properly seared they will release easily from the skillet.
Brown scallops on both sides without overcooking—keep heat high but controlled to avoid excess smoke.
Choose avocado or grapeseed oil for searing; avoid olive oil due to its lower smoke point.
Nutrition
| Carbs: 16 g
| Protein: 18.2 g
| Fat: 18.5 g
Nutrition values are estimates from an online calculator.
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