Paleo Battered Scallops
Crispy, golden brown, and irresistibly tender, these Paleo Battered Scallops are a mouthwatering seafood dish that’s perfect for a healthy meal or an elegant appetizer. This recipe features a gluten-free, grain-free batter made with a flavorful blend of coconut flour, almond flour, and arrowroot powder, complemented by a hint of garlic and bright lemon zest. Coated in this light and crispy crust and pan-fried in coconut oil, the scallops achieve a beautifully golden exterior while remaining juicy and buttery inside. With just 15 minutes of prep time and 10 minutes of cooking, this quick and easy recipe proves that paleo dining can be utterly delicious. Serve them warm with fresh lemon wedges for a bright, zesty finish that perfectly complements the savory flavors. Whether you’re following a paleo diet or simply craving a healthier alternative to classic fried seafood, these paleo battered scallops are a must-try! Keywords: paleo scallops, gluten-free seafood recipe, healthy fried scallops, coconut flour batter, paleo appetizer.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound large sea scallops
- 0.5 cup coconut flour
- 0.25 cup arrowroot powder
- 0.25 cup almond flour
- 2 large eggs
- 0.25 cup coconut milk
- 1 teaspoon lemon zest
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 cup coconut oil
- 1 each lemon wedges
Instructions
Rinse the scallops under cold water and pat them dry with paper towels. Ensure they are as dry as possible to help the batter adhere.
In a medium bowl, mix together the coconut flour, arrowroot powder, almond flour, garlic powder, sea salt, and black pepper. Set aside the flour mixture.
In another bowl, whisk together the eggs, coconut milk, and lemon zest until well combined.
Heat the coconut oil in a large skillet over medium-high heat. The oil should be about halfway up the sides of the scallops, add more if necessary.
Dip each scallop into the egg mixture, ensuring it's completely coated, then dredge it through the flour mixture. Press lightly to ensure the coating sticks.
Carefully place the scallops in the hot oil, being sure not to overcrowd the pan. You may need to cook them in batches.
Fry the scallops for about 3-4 minutes on each side, or until the exterior is golden brown and the inside is opaque. Avoid overcooking to keep them tender.
Once cooked, remove the scallops from the skillet and place them on a paper towel-lined plate to absorb excess oil.
Serve immediately with fresh lemon wedges. Enjoy your delicious Paleo Battered Scallops!
Nutrition Facts
Calories |
2298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 105.4 g | 527% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4406 mg | 192% | |
| Total Carbohydrate | 132.8 g | 48% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 10.8 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 189 mg | 15% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2076 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
