scallops – My Gluten Free Cucina

Sea Scallops with Cauliflower Mash

Sometimes you need a meal that’s easy on the carbs. That’s what I’ve made tonight with this simply prepared dish of Sea Scallops served over Cauliflower Mash. Truth be told, I had something like this at a restaurant years ago, and it has been on my recipe bucket list to make at home. Gluten free and grain free, it’s a guiltless indulgence.

These days, cauliflower mash is easy to make, thanks to riced cauliflower being widely available in both the produce and freezer section of most grocery stores. You can grate your own or take a shortcut like I did! I make cauliflower mash just as I would make mashed potatoes- steam them, then puree with lots of butter, milk or cream, salt, pepper, and chives. You can add cheese if you like, or sour cream.

So, what did I do to make this dish gluten free? Nothing. That’s right, 100% of the ingredients were already gluten free, including that balsamic glaze you see in the photo, which has a gluten free label.

2 Servings

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Ingredients:

1/2 lb. sea scallops
12 oz. riced cauliflower
3 tbsp. butter, divided
1/4 cup cream or milk
salt and pepper to taste
1/2 tsp. garlic granules
1/2 tsp. shallot/chive seasoning
Balsamic glaze
fresh chives for garnish

Preparation:

Rinse the cauliflower and steam for 15-20 minutes, until softened.

Add 2 tbsp. butter, milk or cream, generous amount of salt and pepper, garlic granules and shallot/chive seasoning.

Puree with a stick blender and cover to keep warm.

Heat a small skillet with the remaining 1 tbsp. butter. Pat the scallops dry and add them to the pan. Cook 3 minutes per side, just enough to get a little color.

To serve, spread the cauliflower mash on the bottom of the plate and top with scallops. Drizzle with balsamic glaze and garnish with fresh chives. I added a side of green beans.

Notes ♪♫ If your scallops are frozen, be sure to defrost them completely before cooking to remove excess liquid. For both fresh and frozen, be sure to pat dry with paper towel before cooking. Start with a hot pan, add the butter and then place your scallops in the pan leaving space in between so that when they do release liquid it has room to evaporate.

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Bay Scallops with Baby Spinach and Grape Tomatoes

Would you believe this beautiful seafood pasta dish can be on the table in just a half hour? Simple ingredients and minimal prep make this meal perfect for week nights, date night or any special occasion. The ingredients are naturally gluten free, except for the pasta. So just one swap makes this meal celiac safe!

Bay scallops are delicate and sweet. Smaller in size than sea scallops, they are harvested in the US from bays along the East Coast. Available fresh when in season, you can also find them in the freezer section.

Dinner for two

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Ingredients:

1/2 lb. bay scallops, fresh or frozen
2 tbsp. butter, divided
4 tbsp. olive oil, divided
1 shallot, minced
2 garlic cloves, minced
6 oz. bag baby spinach
12 grape tomatoes, halved
1/2 cup white wine
6 oz. gluten free spaghetti or pasta of choice
salt and pepper to taste
gluten free Italian seasoning to taste

Preparation:

If your scallops are frozen, take them out to defrost and lay them on paper towels to absorb excess liquid. If fresh, just pat them dry before cooking.

Cut the grape tomatoes in half lengthwise and toss with 1 tbsp. olive oil. Spread them evenly on a parchment lined baking sheet and sprinkle with seasoning.

Roast for 15 minutes at 400º, stirring halfway through. Set aside while you finish the dish.

Cook the spaghetti to 1 minute less than package directions. While the pasta cooks, add 1 tbsp. each of butter and olive oil to a large nonstick skillet over medium low heat. Add the scallops, allowing plenty of space in between (cook in 2 batches if needed).

Cook 5 minutes per side, turning once. Transfer to a bowl and keep warm. Leave those browned bits in the pan, they will flavor the rest of the dish!

To the same skillet, add a bit more olive oil with the garlic and shallots.

Stir and cook 1 minute, then add back the roasted tomatoes.

Cook for 1 minute more, then add all of the baby spinach with 1/2 cup of white wine. Don’t worry, it will cook down! Cover the pan and cook for several minutes, until the spinach wilts.

What did I tell you?

Use tongs to add the cooked spaghetti to the spinach mixture, along with the scallops. Season to taste, and finish with another 1 tbsp. each of butter and olive oil.

Toss gently to combine and heat the scallops through, then transfer to a serving platter.

Notes ♪♫ Serving the scallops with pasta makes this a very fast and easy dish to prepare. But if you are not in a hurry, try serving it over risotto. You can find my Basic Risotto recipe here.

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Jumbo Scallops with Risotto, Cubed Squash and Brussels Chips

Jumbo Sea Scallops are paired with risotto, roasted squash cubes and Brussels sprouts chips in this elegant, five-star dinner. This is the kind of meal you might see in a high end restaurant or gourmet magazine, but today I’ll show you how to make it at home for a fraction of the cost!

Jumbo sea scallops are a real treat, and can be expensive when not in season. Watch for sales, or buy frozen if available.

Ingredients:

8 oz. jumbo sea scallops
1/2 cup Arborio rice
1 shallot, minced
1 tbsp. butter
1/4 cup white wine
32 oz. carton gluten free chicken broth (you won’t need all of it)
salt and pepper to taste
fresh chives or chive seasoning
2 cups butternut squash, cut into 1/2″ cubes
garlic seasoning
2 cups Brussels sprouts, leaves separated
olive oil

Preparation:

1. Toss the squash cubes with 1 tbsp. olive oil. Season with salt, pepper and garlic seasoning. Spread the squash cubes on a baking sheet lined with parchment, then bake at 375º for 10 minutes.

2. Wash the Brussels sprouts leaves and discard any that are bruised. Toss with 1 tbsp. olive oil, salt and pepper. Add them to the baking sheet with the squash cubes and continue baking at 375º for another 30 minutes.

3. Make the risotto. Add butter, shallots and rice to a shallow pan, stirring to coat. Add the white wine and stir until almost evaporated. Add the chicken broth, 1 ladle at a time and stir over low heat until almost evaporated. Continue adding broth, 1 ladle at a time until risotto is finished, about 30 minutes. Season with salt, pepper and chives and finish with a pat of butter.

4. Sear the scallops in butter about 3 minutes per side, with just a splash of white wine. To get that beautiful caramelized crust do not use a non-stick pan!

5. To plate, spread the risotto in an even layer on a serving dish. Top with the squash cubes, and Brussels sprouts chips. Finally, arrange the scallops across the top.