32+ Delicious Dairy-Free Scallop Recipes You Need to Try

Scallops are a versatile and delicious seafood option, perfect for any occasion.

However, finding scallop recipes that are both dairy-free and flavorful can sometimes be a challenge.

Whether you’re avoiding dairy for dietary reasons or simply looking to try something new, this collection of 32+ dairy-free scallop recipes will inspire your next culinary adventure.

From savory stir-fries to elegant seared dishes, there’s something for every palate.

These recipes are perfect for anyone craving the delicate sweetness of scallops without the need for any dairy.

So, grab your apron and prepare to dive into the world of dairy-free seafood delights!

32+ Delicious Dairy-Free Scallop Recipes You Need to Try

No matter your dietary needs, these 32+ dairy-free scallop recipes prove that you don’t have to compromise on taste or sophistication.

Scallops are a fantastic option for a variety of dishes, and with these recipes, you can explore creative ways to prepare them without using dairy.

So, whether you’re hosting a special dinner or cooking for yourself, these recipes will leave you with a plate full of flavors to remember.

Ready to try something new?

Dive into these dairy-free scallop creations and discover a world of delicious possibilities!

Citrus-Infused Grilled Scallops

These citrus-infused grilled scallops are a delightful blend of fresh flavors with a zesty, slightly sweet finish. The scallops are marinated in a mixture of orange juice, lemon zest, and olive oil, which imparts a refreshing citrusy tang. Grilling the scallops gives them a perfectly charred exterior while keeping the interior tender and succulent. This dairy-free dish is an ideal choice for a light summer dinner or a fresh appetizer.

Ingredients:

• 1 lb scallops (about 12-15)
• 2 tbsp olive oil
• Juice and zest of 1 orange
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. In a small bowl, combine the olive oil, orange juice, lemon juice, orange zest, lemon zest, garlic, parsley, salt, and pepper. Mix well.
2. Place the scallops in a shallow dish and pour the marinade over them. Let the scallops marinate for at least 30 minutes in the refrigerator.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the scallops from the marinade and thread them onto skewers (if grilling) or place them directly onto the grill.
5. Grill for about 2-3 minutes per side, or until the scallops are opaque and have nice grill marks.
6. Serve immediately with a side of grilled vegetables or a fresh salad.

These citrus-infused grilled scallops are light, refreshing, and packed with vibrant flavors. The balance of citrus and garlic enhances the natural sweetness of the scallops, making each bite a burst of flavor. This dairy-free recipe is not only simple but also brings out the best in seafood, making it perfect for any occasion, whether casual or elegant.

Seared Scallops with Coconut-Lime Sauce

A luscious and creamy coconut-lime sauce perfectly complements the rich, buttery flavor of seared scallops in this dairy-free dish. The scallops are pan-seared to golden perfection, and the coconut milk sauce adds a silky texture with a hint of lime to balance the richness. This recipe is a wonderful option for a cozy dinner or an impressive seafood entrée that will have your guests asking for the recipe.

Ingredients:

• 1 lb scallops
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup canned coconut milk (full-fat)
• Juice and zest of 1 lime
• 1 tbsp fresh cilantro, chopped
• 1 tbsp shallots, finely chopped
• 1 tsp fresh ginger, grated

Instructions:

1. Pat the scallops dry with a paper towel and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops and cook for about 2-3 minutes per side, until they are golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the shallots and ginger. Sauté for 1-2 minutes until fragrant.
4. Pour in the coconut milk, lime juice, and lime zest. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
5. Return the scallops to the skillet and spoon the sauce over them. Let the scallops warm up in the sauce for 1-2 minutes.
6. Garnish with fresh cilantro and serve immediately with rice or steamed vegetables.

The combination of creamy coconut milk and the bright, tangy lime sauce creates an incredible contrast to the seared scallops. This dish offers an exotic, rich flavor profile while remaining light and dairy-free. It’s a luxurious recipe that feels indulgent without the heaviness of traditional cream-based sauces, making it a perfect choice for those who are looking for a dairy-free yet decadent meal.

Scallops with Avocado and Mango Salsa

This dish pairs seared scallops with a vibrant and refreshing avocado-mango salsa. The sweetness of the mango and the creamy texture of the avocado are the perfect contrast to the naturally sweet and delicate flavor of the scallops. This dairy-free dish is not only a feast for the eyes but also for the taste buds, combining fresh ingredients for a wholesome and balanced meal.

Ingredients:

• 1 lb scallops
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 small jalapeño, finely chopped (optional)

Instructions:

1. Pat the scallops dry and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Add the scallops and cook for 2-3 minutes per side, or until golden and opaque in the center.
3. While the scallops are cooking, prepare the salsa. In a medium bowl, combine the diced avocado, mango, red onion, cilantro, lime juice, and jalapeño (if using). Gently toss to combine.
4. Once the scallops are cooked, plate them and top with a generous spoonful of the avocado-mango salsa.
5. Serve immediately with a side of quinoa, greens, or a light rice pilaf.

This scallop recipe is a fresh, vibrant dish that truly shines with the addition of the avocado and mango salsa. The balance of textures—from the tender scallops to the creamy avocado and juicy mango—creates a wonderfully satisfying bite every time. It’s a fantastic option for those looking for a light yet flavorful dairy-free meal, perfect for any occasion from a casual dinner to a more refined gathering. The combination of sweet and savory flavors makes this dish both unique and unforgettable.

Lemon-Garlic Scallops with Asparagus

This lemon-garlic scallops with asparagus recipe is a vibrant and light meal that celebrates the fresh, bright flavors of spring. The scallops are seared to golden perfection, then paired with tender asparagus and a tangy lemon-garlic sauce. It’s a quick and healthy dairy-free dish that’s ideal for those looking to enjoy a well-balanced, flavorful meal without com

Ingredients:

• 1 lb scallops
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for about 4-5 minutes, until the asparagus is tender-crisp. Remove and set aside.
2. In the same skillet, heat the remaining olive oil over medium-high heat. Pat the scallops dry with a paper towel, then season with salt and pepper.
3. Add the scallops to the skillet and sear for about 2-3 minutes on each side until golden brown and opaque in the center. Remove the scallops and set aside.
4. In the same skillet, add the garlic, lemon juice, zest, and red pepper flakes (if using). Cook for 1-2 minutes until fragrant.
5. Return the asparagus and scallops to the pan, tossing them in the lemon-garlic sauce to coat evenly.
6. Garnish with fresh parsley and serve immediately.

The lemon-garlic sauce adds a tangy brightness to the scallops, perfectly complementing the earthy flavor of the asparagus. This dish is full of fresh, vibrant ingredients that come together in a simple, yet flavorful way. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this dairy-free recipe is an excellent choice that provides balance and delicious flavors without being overly complex.

Scallops with Tomato-Basil Relish

This scallop dish is paired with a refreshing tomato-basil relish, bringing together fresh, tangy flavors with the sweetness of the scallops. The tomatoes provide juiciness, the basil adds aromatic freshness, and the hint of balsamic vinegar elevates the relish. The simplicity of this recipe allows the natural flavor of the scallops to shine while providing a delightful burst of taste in every bite.

Ingredients:

• 1 lb scallops
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, combine the cherry tomatoes, basil, balsamic vinegar, olive oil, salt, and pepper. Toss gently to combine and let it sit while you prepare the scallops.
2. Heat a nonstick skillet over medium-high heat and add a little olive oil.
3. Pat the scallops dry and season with salt and pepper.
4. Sear the scallops in the skillet for about 2-3 minutes per side, until golden brown and opaque in the center. Remove and set aside.
5. Plate the scallops and top with a generous spoonful of the tomato-basil relish.
6. Garnish with fresh parsley and serve immediately with a side of roasted potatoes or a mixed green salad.

The sweet, juicy tomatoes combined with aromatic basil and tangy balsamic vinegar bring a fresh, summery twist to the scallops. This light, dairy-free dish is perfect for showcasing the natural sweetness of the scallops, while the relish adds an exciting burst of flavor that’s simple to make yet full of vibrant ingredients. It’s an elegant meal that’s as easy to prepare as it is satisfying.

Miso-Glazed Scallops with Stir-Fried Vegetables

Miso-glazed scallops with stir-fried vegetables is a flavorful, umami-packed dish that brings together the best of Asian-inspired flavors. The scallops are coated in a savory miso glaze and quickly seared, then served over a bed of stir-fried vegetables. This dairy-free dish offers a unique combination of sweet, salty, and savory flavors, perfect
Ingredients:

• 1 lb scallops
• 2 tbsp white miso paste
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp rice vinegar
• 2 tbsp sesame oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp fresh cilantro, chopped (for garnish)
• Sesame seeds, for garnish

Instructions:

1. In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, and 1 tablespoon sesame oil until smooth.
2. Pat the scallops dry and season with salt and pepper. Brush the miso glaze onto the scallops, coating both sides.
3. Heat the remaining sesame oil in a large skillet over medium-high heat. Add the scallops and sear for 2-3 minutes per side, until golden and cooked through. Remove and set aside.
4. In the same skillet, add the garlic and stir-fry for about 30 seconds. Then add the broccoli, bell pepper, and carrot, and stir-fry for 4-5 minutes, until tender-crisp.
5. Plate the stir-fried vegetables and top with the miso-glazed scallops.
6. Garnish with fresh cilantro and sesame seeds before serving.

The miso glaze gives the scallops a rich umami flavor that pairs beautifully with the crisp, colorful stir-fried vegetables. This dairy-free recipe offers a well-rounded balance of protein, veggies, and vibrant flavors. It’s a great dish for those craving something full of savory depth without being overly heavy, making it an ideal meal for lunch or dinner.

callops with Sweet Potato Mash

Scallops with sweet potato mash combines the natural sweetness of the scallops with the earthy, creamy texture of mashed sweet potatoes. This hearty, dairy-free meal is perfect for those looking for comfort food with a gourmet twist. The sweetness of the potatoes complements the scallops, making each bite rich in flavor and satisfying, while still being light and nutritious.

Ingredients:

• 1 lb scallops
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and pepper, to taste
• 1 tsp cinnamon (optional)
• 2 tbsp fresh chives, chopped

Instructions:

1. Bring a pot of water to a boil and add the cubed sweet potatoes. Boil for about 15-20 minutes until the sweet potatoes are soft.
2. Drain and mash the sweet potatoes with a fork or potato masher. Stir in the olive oil, maple syrup, cinnamon (if using), salt, and pepper until smooth and creamy. Set aside.
3. Pat the scallops dry and season with salt and pepper.
4. Heat olive oil in a skillet over medium-high heat. Add the scallops and sear for 2-3 minutes on each side until golden and opaque.
5. Plate the mashed sweet potatoes and top with the seared scallops.
6. Garnish with fresh chives and serve immediately.

This dish combines comfort food with elegance, providing a creamy, slightly sweet base with perfectly seared scallops on top. The combination of sweet potato and scallops creates a unique and delicious flavor contrast, making it a memorable dairy-free meal. Whether for a special occasion or a cozy dinner, this recipe offers an easy way to impress with its rich textures and balanced flavors.

Scallops with Pesto Cauliflower Rice

Scallops with pesto cauliflower rice is a light and flavorful dish that’s perfect for anyone seeking a ow-carb, dairy-free meal. The cauliflower rice is sautéed with a fresh, herby pesto that adds depth of flavor, while the seared scallops provide a delicate and sweet bite. This dish is packed with healthy fats, fresh herbs, and vibrant vegetables, making it a nutritious and satisfying option for dinner.

Ingredients:

• 1 lb scallops
• 2 cups cauliflower rice (store-bought or homemade)
• 1/2 cup fresh basil
• 1/4 cup olive oil
• 1 clove garlic
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1 tbsp pine nuts, toasted (optional)
• Olive oil, for cooking

Instructions:

1. To make the pesto, combine the basil, olive oil, garlic, lemon juice, salt, and pepper in a food processor. Blend until smooth.
2. Heat olive oil in a skillet over medium heat and add the cauliflower rice. Sauté for 5-6 minutes until tender. Stir in the pesto and toss until the rice is evenly coated.
3. In a separate skillet, heat a little olive oil over medium-high heat. Season the scallops with salt and pepper, then sear for 2-3 minutes per side until golden brown and opaque.
4. Plate the pesto cauliflower rice and top with the seared scallops.
5. Garnish with toasted pine nuts and serve immediately.

This dish is a fantastic low-carb, dairy-free alternative to traditional pasta dishes. The fresh pesto cauliflower rice pairs beautifully with the seared scallops, delivering a rich, herby flavor without being heavy. It’s a great choice for anyone looking for a light yet satisfying seafood meal, perfect for a healthy dinner or even a special occasion.

Scallops with Roasted Beet Salad

This scallop dish features a stunning combination of seared scallops with a roasted beet salad that adds both color and depth to the plate. The earthiness of the beets pairs perfectly with the natural sweetness of the scallops, and the addition of a tangy vinaigrette brings everything together. This dairy-free dish is not only visually impressive but also full of bold flavors, making it a perfect choice for a refined yet healthy meal.

Ingredients:

• 1 lb scallops
• 2 medium beets, roasted and sliced
• 2 cups arugula or mixed greens
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• Salt and pepper, to taste
• 1 tbsp fresh thyme, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes, until tender. Let cool, peel, and slice the beets.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Toss the sliced beets with the arugula and vinaigrette until coated.
4. Heat olive oil in a skillet over medium-high heat. Pat the scallops dry, then season with salt and pepper.
5. Sear the scallops for 2-3 minutes per side, until golden and opaque.
6. Plate the roasted beet salad and top with the seared scallops.
7. Garnish with fresh thyme and serve immediately.

The combination of roasted beets and seared scallops makes for an eye-catching and delicious dish. The sweetness of the beets complements the scallops beautifully, while the tangy vinaigrette ties all the flavors together. This dairy-free recipe is a healthy yet elegant choice that would make a fantastic appetizer or main course for any dinner party or special occasion.

Scallops with Avocado-Orange Salsa

Scallops with avocado-orange salsa is a bright, refreshing dish that pairs perfectly with the sweet and delicate flavor of the scallops. The creamy avocado, juicy orange, and zesty lime come together in a tangy, vibrant salsa that elevates the natural sweetness of the seafood. This dairy-free dish is perfect for a light, healthy dinner or a colorful appetizer, combining fresh ingredients for a balanced and flavorful meal.

Ingredients:

• 1 lb scallops
• 1 ripe avocado, diced
• 1 orange, peeled and segmented
• 1/2 red onion, finely chopped
• 1/2 jalapeño, finely chopped (optional)
• Juice and zest of 1 lime
• Salt and pepper, to taste
• 2 tbsp fresh cilantro, chopped
• Olive oil, for cooking

Instructions:

1. In a bowl, combine the avocado, orange segments, red onion, jalapeño (if using), lime juice, lime zest, salt, and pepper. Gently toss to combine and set aside to allow the flavors to meld.
2. Heat olive oil in a skillet over medium-high heat. Pat the scallops dry and season with salt and pepper.
3. Sear the scallops for 2-3 minutes per side, until golden brown and opaque in the center.
4. Plate the seared scallops and top with the avocado-orange salsa.
5. Garnish with fresh cilantro and serve immediately.

The combination of creamy avocado, juicy orange, and zesty lime creates a refreshing salsa that perfectly complements the tender scallops. This dairy-free recipe brings together light and fresh ingredients for a flavorful, satisfying dish. It’s perfect for those who love seafood and are looking for a healthy, vibrant meal full of natural sweetness and tang.

Scallops with Cauliflower Purée

Scallops with cauliflower purée is a smooth, velvety dish where the delicate flavor of the scallops is paired with a creamy, dairy-free cauliflower purée. The mild taste of the cauliflower acts as a luxurious base for the seared scallops, and a drizzle of olive oil and fresh herbs adds a touch of richness. This elegant, simple dish is perfect for a special occasion or a weeknight meal that feels indulgent without being heavy.

Ingredients:

• 1 lb scallops
• 1 medium head of cauliflower, chopped into florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup vegetable broth (or water)
• Salt and pepper, to taste
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Steam the cauliflower florets for about 10 minutes, or until very tender. Once tender, transfer the cauliflower to a blender or food processor.
2. Add the minced garlic, vegetable broth, salt, and pepper to the cauliflower. Blend until smooth and creamy. Adjust the consistency with more broth or water if necessary.
3. Heat olive oil in a skillet over medium-high heat. Pat the scallops dry and season with salt and pepper.
4. Sear the scallops for 2-3 minutes per side until golden brown and cooked through.
5. To plate, spread a generous amount of cauliflower purée onto each plate and top with seared scallops.
6. Drizzle with olive oil, garnish with fresh thyme and parsley, and serve immediately.

This dish takes simple, wholesome ingredients and elevates them into a gourmet meal. The creamy cauliflower purée adds richness without any dairy, allowing the scallops to shine with their natural sweetness. It’s a sophisticated, comforting, and dairy-free dish that can easily be dressed up for special occasions or served as a nutritious, satisfying meal.

Scallops with Charred Corn Salsa

Scallops with charred corn salsa offers a delicious balance of sweet, smoky, and savory flavors. The scallops are seared to golden perfection, while the charred corn salsa brings a burst of sweetness with a smoky depth. This dairy-free dish combines the best of summer with fresh ingredients, making it an excellent choice for outdoor dining or a vibrant weeknight meal.

Ingredients:

• 1 lb scallops
• 2 ears of corn, husked
• 1/2 red onion, finely diced
• 1 red bell pepper, diced
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions:

1. Heat a grill or grill pan over medium-high heat. Place the corn directly on the grill and cook for about 8-10 minutes, turning occasionally, until the kernels are charred.
2. Once charred, remove the corn from the grill, allow it to cool slightly, and then slice the kernels off the cob.
3. In a bowl, combine the charred corn, red onion, red bell pepper, cilantro, lime juice, salt, and pepper. Stir to combine.
4. Heat olive oil in a skillet over medium-high heat. Pat the scallops dry and season with salt and pepper.
5. Sear the scallops for 2-3 minutes per side, until golden brown and opaque in the center.
6. Plate the scallops and top with the charred corn salsa.
7. Serve immediately with a side of grilled vegetables or a light salad.

The smoky sweetness of the charred corn salsa brings a unique depth of flavor that complements the tender, seared scallops beautifully. This dairy-free recipe is bursting with fresh, vibrant ingredients and is perfect for those who enjoy seafood with a bit of a twist. It’s an ideal summer dish that pairs well with a cold drink and a relaxed atmosphere.

Scallops with Coconut-Thai Basil Sauce

This coconut-Thai basil sauce adds a rich, aromatic flair to the seared scallops. The creamy coconut milk, combined with fresh Thai basil, ginger, and lime, creates a vibrant sauce that perfectly complements the delicate sweetness of the scallops. This dairy-free recipe transports your taste buds with bold flavors, making it an ideal choice for a special dinner or when you want to add an exotic twist to your meal.

Ingredients:

• 1 lb scallops
• 1 can (13.5 oz) coconut milk
• 1/4 cup fresh Thai basil, chopped
• 1 tbsp fresh ginger, grated
• 1 tbsp lime juice
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a saucepan, heat the olive oil over medium heat. Add the grated ginger and cook for 1-2 minutes until fragrant.
2. Pour in the coconut milk, soy sauce, and lime juice. Stir to combine and simmer for 5-6 minutes until the sauce thickens slightly.
3. Add the Thai basil and cook for an additional 1-2 minutes. Season with salt and pepper to taste.
4. Heat a skillet over medium-high heat and add a little olive oil. Pat the scallops dry, season with salt and pepper, and sear for 2-3 minutes per side until golden and cooked through.
5. Plate the scallops and drizzle with the coconut-Thai basil sauce.
6. Serve immediately with a side of jasmine rice or sautéed greens.

The coconut-Thai basil sauce adds a fragrant, creamy layer of flavor that enhances the natural sweetness of the scallops. The lime and basil bring a fresh, zesty contrast to the richness of the coconut, creating a balanced and satisfying dairy-free dish. This is an excellent recipe for anyone craving an exotic, bold-flavored seafood dish that’s quick and easy to prepare yet feels indulgent.

Scallops with Pomegranate-Avocado Salad

Scallops with pomegranate-avocado salad offers a combination of tender, seared scallops with the juicy burst of pomegranate and the creamy texture of avocado. The refreshing, vibrant salad provides a wonderful contrast to the rich flavor of the scallops, making it a perfect light, dairy-free dish that’s both nourishing and impressive for any occasion.

Ingredients:

• 1 lb scallops
• 1 ripe avocado, diced
• 1/2 cup pomegranate seeds
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• Juice of 1 lemon
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine the diced avocado, pomegranate seeds, cucumber, red onion, lemon juice, olive oil, salt, and pepper. Toss gently and set aside.
2. Heat a skillet over medium-high heat and add a little olive oil. Pat the scallops dry, season with salt and pepper, and sear for 2-3 minutes per side until golden brown and cooked through.
3. Plate the scallops and top with the pomegranate-avocado salad.
4. Serve immediately with a side of quinoa or a simple green salad.

The sweet-tart pomegranate and creamy avocado provide a delightful contrast to the seared scallops, creating a refreshing, vibrant dish that feels both light and luxurious. This dairy-free recipe is a fantastic option for those looking for a healthy, flavorful meal that combines fresh ingredients and textures. It’s perfect for a special dinner or a satisfying lunch that feels like a treat.

Scallops with Lemon-Dijon Spinach

Scallops with lemon-Dijon spinach is a flavorful and nutritious dairy-free dish that combines perfectly seared scallops with sautéed spinach in a tangy lemon-Dijon sauce. The acidity of the lemon and the slight heat from the
Ingredients:

• 1 lb scallops
• 2 tbsp olive oil
• 4 cups fresh spinach
• 2 tbsp Dijon mustard
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• 1/4 cup vegetable broth (or water)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper and sear them for 2-3 minutes per side until golden and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add a bit more olive oil if necessary and sauté the spinach until wilted, about 2-3 minutes.
3. Stir in the Dijon mustard, lemon juice, zest, and vegetable broth, then cook for another 1-2 minutes, allowing the sauce to come together.
4. Plate the spinach and top with the seared scallops.
5. Serve immediately with a side of roasted potatoes or steamed rice.

The tangy lemon-Dijon sauce adds a burst of flavor to the tender, sweet scallops, while the sautéed spinach adds a healthy, nutritious component to the dish. This simple yet flavorful dairy-free recipe is perfect for a quick, light dinner or a side dish to accompany other seafood or protein options. It’s packed with fresh ingredients and balanced flavors, making it an ideal choice for those looking for something both light and satisfying.

Scallops with Coconut-Lime Rice

Scallops with coconut-lime rice is a delicious and satisfying dairy-free dish that combines the tender sweetness of seared scallops with a rich, aromatic coconut-lime rice. The coconut milk infuses the rice with a creamy texture and tropical flavor, while the lime adds a bright, zesty note that balances perfectly with the scallops. This dish brings
Ingredients:

• 1 lb scallops
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• Juice and zest of 1 lime
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, coconut milk, and 1/2 cup water in a saucepan. Bring to a simmer over medium heat, cover, and cook for 18-20 minutes until the rice is tender and the liquid is absorbed.
2. Once the rice is cooked, stir in the lime juice and zest, and season with salt to taste.
3. While the rice cooks, heat olive oil in a skillet over medium-high heat. Pat the scallops dry and season with salt and pepper.
4. Sear the scallops for 2-3 minutes per side until golden brown and opaque in the center.
5. Plate the coconut-lime rice, top with seared scallops, and garnish with fresh cilantro.
6. Serve immediately with a side of sautéed vegetables or a light salad.

The creamy coconut-lime rice adds a delightful tropical twist to the seared scallops, creating a well-balanced and flavorful dish. The coconut’s richness pairs perfectly with the fresh, zesty lime, while the scallops’ natural sweetness shines through. This dairy-free recipe is an easy yet elegant choice for a satisfying meal that brings together comforting flavors with a touch of exotic flair.

Scallops with Ginger-Lime Glaze

Scallops with ginger-lime glaze offers a delicious balance of sweet and tangy flavors. The ginger-lime glaze, with its zingy heat and citrus notes, enhances the sweetness of the scallops while adding an exciting burst of flavor. This dairy-free dish is quick to prepare yet packs a lot of flavor, making it perfect for both weeknight dinners and
Ingredients:

• 1 lb scallops
• 1 tbsp fresh ginger, grated
• Juice and zest of 1 lime
• 2 tbsp honey or maple syrup
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a small saucepan, combine the ginger, lime juice, lime zest, honey, and soy sauce. Bring to a simmer over medium heat, stirring occasionally. Let the sauce cook for about 5 minutes, until it thickens slightly. Set aside.
2. Heat olive oil in a skillet over medium-high heat. Pat the scallops dry and season with salt and pepper.
3. Sear the scallops for 2-3 minutes per side, until golden and opaque.
4. Once the scallops are cooked, drizzle the ginger-lime glaze over the top.
5. Garnish with fresh cilantro and serve immediately with rice or roasted vegetables.

The sweet and tangy ginger-lime glaze complements the seared scallops beautifully, adding a burst of flavor that elevates this simple dish. The balance of ginger, lime, and honey creates a fresh, vibrant taste that perfectly enhances the natural sweetness of the scallops. This dairy-free recipe is quick, light, and bursting with flavor, making it a fantastic choice for anyone craving a zesty seafood dish.

Scallops with Mango-Cucumber Salsa

Scallops with mango-cucumber salsa is a fresh and vibrant dairy-free dish that combines the sweetness of mango with the crispness of cucumber and the delicate flavor of scallops. The salsa provides a refreshing contrast to the warm, seared scallops, making this dish perfect for a summer meal or a light, tropical-inspired dinner.

Ingredients:

• 1 lb scallops
• 1 ripe mango, diced
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. In a bowl, combine the diced mango, cucumber, red onion, cilantro, lime juice, salt, and pepper. Toss gently and set aside to allow the flavors to meld.
2. Heat olive oil in a skillet over medium-high heat. Pat the scallops dry and season with salt and pepper.
3. Sear the scallops for 2-3 minutes per side until golden brown and cooked through.
4. Plate the seared scallops and top with the mango-cucumber salsa.
5. 
   The combination of sweet mango, crisp cucumber, and tangy lime creates a refreshing salsa that complements the delicate flavor of the scallops perfectly. This dairy-free recipe is light, healthy, and bursting with vibrant flavors, making it an ideal choice for a tropical-inspired meal. It’s simple to prepare, yet impressive enough for a dinner party or casual weeknight meal.

Scallops with Lemon-Garlic Broccoli

Scallops with lemon-garlic broccoli is a flavorful, nutrient-packed dish that combines the natural sweetness of the scallops with the bright, zesty flavor of lemon and the savory richness of garlic. The broccoli adds a healthy, crunchy texture that balances the tenderness of the scallops, making this a satisfying, dairy-free meal that is both hearty and light.

Ingredients:

• 1 lb scallops
• 4 cups broccoli florets
• 2 tbsp olive oil, divided
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Steam the broccoli florets for 4-5 minutes, until just tender but still crisp. Set aside.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Add the steamed broccoli to the skillet and toss to coat with the garlic. Season with salt and pepper and cook for an additional 2-3 minutes.
4. In another skillet, heat the remaining olive oil over medium-high heat. Pat the scallops dry and season with salt and pepper.
5. Sear the scallops for 2-3 minutes per side until golden brown and opaque.
6. Plate the seared scallops and serve alongside the lemon-garlic broccoli.
7. Drizzle with lemon juice and zest and serve immediately.

ccoli perfectly complements the delicate sweetness of the seared scallops, creating a satisfying and nutritious dairy-free meal. The bright, zesty lemon adds a fresh contrast to the savory garlic, while the tender broccoli adds a healthy crunch. This simple, yet flavorful recipe is perfect for a quick weeknight dinner or a light lunch that’s both delicious and nourishing.

Scallops with Roasted Red Pepper Sauce

Scallops with roasted red pepper sauce is a rich and creamy dairy-free dish that features tender scallops paired with a smooth, smoky red pepper sauce. The roasted peppers bring depth and warmth to the dish, while the scallops add a sweet, delicate contrast. This meal is perfect for anyone craving a sophisticated, flavorful seafood dish that’s both simple and indulgent.

Ingredients:

• 1 lb scallops
• 2 red bell peppers, roasted and peeled
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup vegetable broth
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the red bell peppers under a broiler or on a grill until the skins are charred. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins and discard the seeds.
2. In a blender, combine the roasted red peppers, garlic, vegetable broth, salt, and pepper. Blend until smooth and creamy.
3. Heat olive oil in a skillet over medium-high heat. Pat the scallops dry and season with salt and pepper.
4. Sear the scallops for 2-3 minutes per side until golden and cooked through.
5. Plate the scallops and spoon the roasted red pepper sauce over the top.
6. Garnish with fresh parsley and serve immediately with a side of rice or sautéed greens.

The smoky, sweet roasted red pepper sauce elevates the tender, seared scallops to a new level of flavor, creating a rich and indulgent dairy-free dish. The sauce adds depth and complexity, while the scallops maintain their delicate sweetness. This recipe is perfect for a dinner party or a special occasion, offering a comforting yet sophisticated meal that’s sure to impress.

Scallops with Tomato-Caper Salsa

Scallops with tomato-caper salsa is a flavorful and refreshing dairy-free dish that combines juicy, ripe tomatoes with briny capers and fresh herbs to create a tangy salsa. This salsa pairs beautifully with seared scallops, creating a dish that’s light yet bursting with flavor. The combination of sweet, salty, and savory elements makes this a well-rounded and delicious seafood option.

Ingredients:

• 1 lb scallops
• 2 ripe tomatoes, diced
• 2 tbsp capers, drained and chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp red wine vinegar
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine the diced tomatoes, capers, parsley, red wine vinegar, olive oil, salt, and pepper. Toss gently and set aside to allow the flavors to meld.
2. Heat olive oil in a skillet over medium-high heat. Pat the scallops dry and season with salt and pepper.
3. Sear the scallops for 2-3 minutes per side, until golden brown and opaque.
4. Plate the seared scallops and top with the tomato-caper salsa.
5. Serve immediately with a side of quinoa or roasted vegetables.

The tangy, briny tomato-caper salsa adds a refreshing and savory contrast to the sweet scallops, creating a perfect balance of flavors in this dairy-free dish. The freshness of the tomatoes and herbs enhances the natural sweetness of the scallops, making it a light, flavorful meal. This recipe is ideal for a quick and easy seafood dish that doesn’t sacrifice on taste.’

Note: More recipes are coming soon