Garlic Shallot Scallops (low-amine, gluten-free, soy-free, dairy-free)

Garlic Shallot Scallops served with White Pepper Brussels sprouts and a Lamb, onion, and asparagus pastry photo

Garlic Shallot Scallops served with White Pepper Brussels sprouts and a Lamb, onion, and asparagus pastry.

Garlic shallot scallops make for an easy appetizer, side dish, or entrée. The following recipe will produce about 14 medium-sized scallops. They’re delicious, entirely too easy to make, and a good source of low-amine, low-fat proteins.

1/2 lb medium scallops

1 shallot, minced (about 3 Tbsp)

6 medium cloves garlic, minced or pressed

3 Tbsp butter (or butter substitute for dairy-free)

2 Tbsp water

1 Tbsp apple juice

1/2 tsp ascorbic acid

  • Heat cast iron pan to medium and add butter and shallot.
  • Mix together water, apple juice, and ascorbic acid in a ramekin.
  • Once shallots are almost caramelized, add garlic.
  • When garlic has started browning, push shallots and garlic to the side of the pan and turn heat to medium high. Add scallops, face-down (flat, circular side should be in contact with pan).
  • Cook for just over one minute (it should be starting to brown) and flip scallops. Many recipes call for scallops to be cooked longer to achieve a more thorough browning, but I think it turns them a bit rubbery when they’re overcooked like that. I’d rather have mine a little less browned than overcooked.
  • Just as scallops are about to finish, add water, apple juice, and ascorbic acid mixture. Mix liquid well with garlic and shallot.
  • Serve scallops with the liquid, garlic, and shallot over the top.
Very Low Amine: scallops, shallot, garlic, water, apple juice, ascorbic acid
Low Amine: butter

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6 CommentsLeave a comment

  1. […] Garlic shallot scallops 47.606209 -122.332071

  2. […] Garlic shallot scallops […]

  3. Silly question… but why do you use absorbic acid in this recipe? What does it do?

    I LOVE scallops… especially fresh Kodiak scallops. I was looking at the seafood section just yesterday, but the only scallops they were selling were farmed (BOO!). I refuse to buy farmed seafood. It’s just wrong! LOL!

    • Typically, I would use a little white wine to de-glaze the pan a bit and pull up the oils. The acids in it add a slight bite to the recipe so it isn’t quite as “flat” on the palate. But since wine is a no-no, I’ve found that a bit of juice, water, and ascorbic usually does the trick.

      Scallops are amazing. I hear what you’re saying about farmed seafood, but it’s not necessarily correct. There are many different types of fish and seafood that are perfectly fine to eat farmed (and are more sustainable fisheries because of it). But then there are others, like the farmed Atlantic Salmon fishery, which will prove to be a serious “whoopsie” in the human industrialization timeline. Your best bet is checking out sites such as this one:

  4. Thanks for explaining why you use absorbic acid – makes perfect sense! What a great substitution for wine!

    • Any time. 🙂

      Funny that you just touched on my three favorite topics.
      1) Eating the world
      2) Feeding the world
      3) Saving the world

      Go figure. ^_^

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