Scallops & Pasta (GF & DF)

I LOVE scallops, I LOVE capers, and I LOVE this recipe is all about me, HA! But seriously, if you've never made scallops before the little dudes are the best way to start. Plus this recipe is super simple and fast. 

*This recipe has been adapted from Julia's Album.



- Box of grain free, GF Pasta, follow directions on packaging and then rinse AFTER it has been cooked to help rinse the gumminess from the cooked pasta.

- 3 to 4 tbs olive oil or ghee

- about 1 lb scallops (I buy mine frozen from Thrive Market)


- 1 tbs olive oil

- 4 garlic cloves, minced

- 1 cup white wine 

- 1 cup coconut cream ( I normally love using that thick part of the coconut cream from when it separates in the can of coconut milk)

- 1/4 cup vegan parmesean

- 2 tbs capers, drained

- Juice from 1/2 lemon

- chopped parsley for garnish

- salt and pepper to taste


In a skillet over low to medium heat, heat oil and garlic until garlic is fragrant, but not burnt. Add white wine and bring to boil, the wine should be reduced by about half. From there, mix in the vegan parmesan and coconut cream and reduce to simmer. Let simmer for about 10 minutes so the sauce can thicken. 

Remove from heat and stir in drained capers, lemon juice, and salt and pepper. 

If you like your pasta super saucy you can put your cooked pasta noodles directly in the sauce and mixing, instead of pouring the sauce over the noodles. 


To cook the scallops, you want a decent spoonful of ghee or 3 to 4 tbs olive oil. Make sure your scallops have been completely thawed and pat any excess moisture with a paper towel. Season with salt.

Heat another skill over medium to medium high heat with ghee or oil. Make sure the oil is hot! Place the scallops in the pan without over crowding, you want the scallop to have a good sear on the bottom. Do not move or stir the scallops, and let them cook for about 4 minutes, and then flip for an additional 3 minutes. After you flip the scallops and as the scallops are cooking, you can use a spoon to collect extra ghee or oil from the pan and spoon them over the top of the scallops. 

Serve cooked scallops immediately over the pasta! 



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