Gluten- Free Recipes: Pan Seared Sea Scallops

My neighbor is a recreational fisherman and from time to time he shares some of his catches with me. The other day he gave me some freshly caught sea scallops. I very rarely eat shellfish but I could not resist these skillfully cleaned & prepped scallops.

I had a few friends coming over that evening for dinner and I was planing on making Steak Frites so the scallops made the perfect appetizer. Surf and turf always a hit!

I decide to make them the way my Italian grandmother used to.  A simple seafood recipe that uses fresh ingredients and  works with just about any fish dish. I made two changes to her recipe; goat butter instead of cow’s butter and a slice of gluten-free bread instead of her famous glutinous bread crumbs.

What you’ll need:

6-8 medium sized Wild caught Sea Scallops

I- slice of toasted gluten-free bread                                           

½ cup goat butter

1/3-cup Flat Italian parsley chopped

2 large pinches of Celtic sea salt

2 large pinches of ground pepper


2-3 tablespoons of fresh lemon juice


To Prepare:


-Toast a piece of gluten-free bread well done but not burnt.   

-Let it cool and dry out then roll with rolling pin

-Those are your breadcrumbs. Place to side

-Wash scallops then place them on a paper towel for about 15 minutes or until they are room temperature and you see them release any water.

-Spread breadcrumbs on cutting board and roll each of the scallops in the breadcrumbs until they are completely covered.








– In a large skillet place half of the ½ cup of goat butter. Save the other ½ for later.

-Heat butter over medium flame until it is melted then add the salt and pepper.

-Tilt pan so that the butter, salt and pepper mix. Then sprinkle paprika on top of the butter so that is lightly covered.










-Place breaded scallops in the pan keeping an equal distance between them.

-Cook scallops 6 minutes by turning them constantly.  (Cook one minute, then flip and repeat until they have been in the pan a total of 6 minutes) Do not over cook them or they will turn to rubber.










-Remove scallops and place in oven on a warm setting until you are ready to serve them.

– In the same pan add the remaining goat butter, parsley and lemon juice (this is to deglaze the pan)


Then plate your scallops and pour the glaze over the top of them.









Serve immediately. Enjoy!



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