Paleo Battered Scallops
Elevate your seafood game with these irresistible Paleo Battered Scallops—crispy, golden, and bursting with flavor! This recipe swaps traditional batters for a paleo-friendly mix of coconut, almond, and arrowroot flours, creating a light yet satisfying crust that complements the tender juiciness of large sea scallops. A hint of garlic powder and lemon zest brings refreshing citrusy and savory notes, while coconut milk in the batter adds a subtle, natural sweetness. Fried to perfection in coconut oil for that extra crunch, these scallops are a gluten-free and dairy-free indulgence perfect for weeknight dinners or special occasions. Serve them hot with fresh lemon wedges for a restaurant-quality meal that’s ready in just 25 minutes. Perfect for anyone on a Paleo diet or seafood lovers seeking a clean, nourishing option!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
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.
Step 3
In another bowl, whisk together the eggs, coconut milk, and lemon zest until well combined.
Step 4
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.
Step 5
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.
Step 6
Carefully place the scallops in the hot oil, being sure not to overcrowd the pan. You may need to cook them in batches.
Step 7
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.
Step 8
Once cooked, remove the scallops from the skillet and place them on a paper towel-lined plate to absorb excess oil.
Step 9
Serve immediately with fresh lemon wedges. Enjoy your delicious Paleo Battered Scallops!
Nutrition Facts
| Serving size | (890.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2297.9 |
| Total Fat 145.5g | 0% |
| Saturated Fat 105.4g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 558.0mg | 0% |
| Sodium 4406.0mg | 0% |
| Total Carbohydrate 132.8g | 0% |
| Dietary Fiber 29.8g | 0% |
| Total Sugars 10.8g | |
| Protein 122.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 188.8mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 2076.2mg | 0% |
Source of Calories