Paleo Butter Scallops

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Garlic

  Raw

  2 tsp or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Salt

  Table

  ½ tsp or 3g

• Paprika

  Spices

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Scallop

  Mollusks, mixed species, raw

  3 oz or 85g

• Almond milk

  Plain

  1 cup or 240g

Directions

1. In a large skillet heat the clarified butter (ghee) over medium-high heat.
2. Mince garlic and shallot. Cook the scallops and garlic in butter in a separate pan
3. Add cut onion to pan and cook, stirring frequently, until it just starts to soften. Add garlic, ginger, tomato paste, salt, paprika, cumin, and cinnamon, and cook for another 3-5 minutes. It will be thick.
4. Add in the scallops and the milk, and cook until the scallops are just cooked through. Stir well to make sure sauce combines. This will take about 5 minutes. Garnish with the fresh cilantro and serve.

Similar Foods

• Butter Scallops
• Lemon Butter Scallops
• Seared Scallops with Tarragon-Butter Sauce
• Scallops with Hazelnuts and Browned Butter Vinaigrette
• Almond Butter Smoothie (Paleo)
• Almond Butter Paleo Blueberry Waffles