Honey Paprika Scallops
Serves 410 mins prep20 mins cook
A light and fresh dish featuring scallops cooked in a dairy-free lemon garlic cream sauce, perfect for summer. Scallops are seared to perfection and then combined with a creamy sauce made from coconut milk, broth, and herbs, making it delicious on its own or tossed with pasta.
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What you need
Instructions
1: Thaw and dry the scallops, then season with salt, pepper, and paprika and brush with honey. 2: Heat ghee or coconut oil over medium high heat and sear the scallops for about 2 minutes per side, doing this in batches. 3: Remove scallops from the pan and set aside on a plate. 4: Reduce heat to medium, add diced onion, and sauté for 2 minutes. 5: Add minced garlic and sauté for another minute. 6: Add light canned coconut milk, broth, salt, pepper, lemon juice, lemon zest, honey, fresh chopped basil, and fresh chopped oregano to the pan. 7: Increase heat and bring to a boil, then reduce to a simmer for 5 minutes. 8: Stir in the water mixed with potato starch and whisk until it thickens. 9: Add scallops back to the pan and cook for another minute, adding more salt if needed. 10: Optional: Toss with pasta, more fresh basil, scallions, or lemon zest if desired.View original recipe