• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Paleo Leap
  • Recipes
    • Beef and Red Meat
    • Chicken and Poultry
    • Pork
    • Fish and Seafood
    • Eggs
    • Soups
    • Salads
    • Sides, Veggies and Appetizers
    • Sauces, Dips & Vinaigrettes
    • Drinks
    • Sweets and Snacks
    • Cooking Tips
  • Learn
  • Your Starting Point
    • Topic Index
    • Paleo 101
    • Paleo Meal Plan
    • Paleo Food List
    • Transitioning to Paleo
    • Am I Doing it Right? - Checklist
    • Mini-Course for Beginners
  • Popular Topics
    • Recipes for Beginners
    • Breakfast Ideas
    • Homemade Condiments
    • Legumes
    • Wheat & Gluten
    • Dairy
    • Nightshades
  • More
    • Compilations
    • Foods
menu icon
go to homepage
  • Recipes
  • Chicken
  • Pork
  • Snacks
  • Salads
  • Learn Paleo
  • Paleo Cooking Tips
  • Paleo Diet Foods
  • Paleo Recipe Compilations
  • Keto Diet Recipes
  • Paleo Beef and Red Meat Recipes
  • Paleo Drink Recipes
  • Paleo Egg Recipes
  • Paleo Fish and Seafood Recipes
  • Paleo Sauces and Dips
  • Paleo Sides, Veggies and Appetizers
  • Paleo Soup Recipes
  • Paleo Tips & Tricks
  • Paleo Topic Index
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Chicken
    • Pork
    • Snacks
    • Salads
    • Learn Paleo
    • Paleo Cooking Tips
    • Paleo Diet Foods
    • Paleo Recipe Compilations
    • Keto Diet Recipes
    • Paleo Beef and Red Meat Recipes
    • Paleo Drink Recipes
    • Paleo Egg Recipes
    • Paleo Fish and Seafood Recipes
    • Paleo Sauces and Dips
    • Paleo Sides, Veggies and Appetizers
    • Paleo Soup Recipes
    • Paleo Tips & Tricks
    • Paleo Topic Index
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Paleo Recipes

    Pan-Seared Scallops with Cauliflower Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

    Sharing is caring!

    237 shares
    • Facebook
    • Twitter
    • Reddit

    Scampi steaks and scallops, rosemary-skewered scallops, scallops with a potato-cauliflower purée. Say the word scallops, and we know that a truly fabulous meal is about to be served.

    They are considered a "power food", as they are more than 80% protein, plus they are a decent source of magnesium and potassium - if you haven't tried eating them yet, you should! Did you know there are several kinds of scallops coming from the sea?

    Pan-Seared Scallops with Cauliflower on a tray.

    Of course, there is the common sea scallop, there are also Weathervane, Japanese, Bay, Pink, Spiny, Calico, Queen, and Icelandic scallops.

    How to choose the best scallops for dinner? First off, always choose wild scallops versus farmed ones. Secondly, look at the freshness and whether they are wet- or dry-packed. Go for the dry-packed ones, always.

    Wet-packed scallops are often soaked in a phosphate-whitening solution, allowing the scallop to absorb more liquid - what you are buying is a waterlogged scallop with possibly a faint chemical aftertaste. Plus, they don't sear well with all the extra water.

    If you can't find them dry-packed, or not at all, the next best option is to purchase them frozen. Simply thaw them in the refrigerator overnight and proceed as planned.

    Scallops and cauliflower fit in nicely with the Keto lifestyle by their very nature of being, why not complement that with a Keto salad? A cucumber and radish salad comes in with just a few grams of carbs while adding a delicate pop of color to the plate.

    Pan-Seared Scallops With Cauliflower Recipe

    Serves: 4 Prep: 10 min Cook: 25 min

    Ingredients

    • 3 tbsp. olive oil
    • 1 small head cauliflower, cut into florets
    • 1 lb. fresh sea scallops
    • 2 tbsp. grass-fed butter or ghee
    • 1 green onion, chopped
    • ½ cup white wine
    • Sea salt and freshly ground pepper, to taste
    • 8 fresh basil leaves, minced

    Preparation

    1. In a large skillet over medium-high heat, add 1 tbsp. of olive oil and add cauliflower. Cook for about 4 minutes, or until it just becomes tender, stirring frequently. Remove the cauliflower from the pan and set aside.
    2. Using the same skillet over medium-high heat, add the remaining olive oil and place the scallops in the pan, being sure not to let them overlap. Cook on each side for 2-3 minutes, depending on the size. Remove the scallops and set them aside.
    3. Melt the butter in the same skillet over medium heat. Add the green onions and cook for about 1 minute, or until tender. Stir frequently to prevent the onions from burning.
    4. Add the white wine to the skillet. Using a wooden spoon, scrape any flavorful bits off the bottom of the pan. Allow it to simmer.
    5. Add the cauliflower back to the skillet and cook under cover for 5 to 7 minutes, or until cauliflower is fork-tender.
    6. Place the scallops back in the pan. Stir well and only cook for another minute, while adding the salt and pepper. Remove from heat and top with basil prior to serving.
    Pan-Seared Scallops with Cauliflower on a tray.

    Pan-Seared Scallops With Cauliflower Recipe

    If you thought seared scallops in a sea of ghee was good, wait until you try this dish of pan-seared scallops with cauliflower in white wine!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 105 kcal

    Ingredients
      

    • 3 tbsp. olive oil
    • 1 small head cauliflower cut into florets
    • 1 lb. fresh sea scallops
    • 2 tbsp. grass-fed butter or ghee
    • 1 green onion chopped
    • ½ cup white wine
    • Sea salt and freshly ground pepper to taste
    • 8 fresh basil leaves minced

    Instructions
     

    • In a large skillet over medium-high heat, add 1 tbsp. of olive oil and add cauliflower. Cook for about 4 minutes, or until it just becomes tender, stirring frequently. Remove the cauliflower from the pan and set aside.
      3 tbsp. olive oil, 1 small head cauliflower
    • Using the same skillet over medium-high heat, add the remaining olive oil and place the scallops in the pan, being sure not to let them overlap. Cook on each side for 2-3 minutes, depending on the size. Remove the scallops and set them aside.
      3 tbsp. olive oil, 1 lb. fresh sea scallops
    • Melt the butter in the same skillet over medium heat. Add the green onions and cook for about 1 minute, or until tender. Stir frequently to prevent the onions from burning.
      2 tbsp. grass-fed butter or ghee, 1 green onion
    • Add the white wine to the skillet. Using a wooden spoon, scrape any flavorful bits off the bottom of the pan. Allow it to simmer.
      ½ cup white wine
    • Add the cauliflower back to the skillet and cook under cover for 5 to 7 minutes, or until cauliflower is fork-tender.
    • Place the scallops back in the pan. Stir well and only cook for another minute, while adding the salt and pepper. Remove from heat and top with basil prior to serving.
      Sea salt and freshly ground pepper, 8 fresh basil leaves

    Nutrition

    Calories: 105kcalCarbohydrates: 0.3gProtein: 0.1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 3mgPotassium: 22mgFiber: 0.1gSugar: 0.1gVitamin A: 72IUVitamin C: 1mgCalcium: 5mgIron: 0.3mg
    Keyword cauliflower, paleo, pan-seared, scallop
    Tried this recipe?Let us know how it was!

    More Paleo Recipes

    • Baked Pork and Apple Casserole
    • sliced cooked pork belly on wooden cutting board
      Roasted Pork Belly with Fennel
    • yellow bowl of ground beef paleo stuffing
      Beef Celery Walnut and Apple Paleo Stuffing
    • dutch oven holding braised beef chuck roast and sliced roasted carrots
      Braised Beef Chuck Roast

    Sharing is caring!

    237 shares
    • Facebook
    • Twitter
    • Reddit

    Filed Under: Keto Diet Recipes, Paleo Fish and Seafood Recipes, Paleo Recipes Tagged With: cooking: fast prep, cooking: stovetop, diet: dairy-free, diet: egg-free, diet: low-fodmap, diet: no sweeteners, diet: nut-free, diet: shellfish-free, Paleo Dinner Recipes, Paleo Low-Carb Recipes, Paleo Nightshade-Free Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    paleo leap square logo

    Hi, I'm Rick! Paleo Leap is the oldest and biggest resource online, covering everything about the paleo diet. We have over 1500 recipes categorized and plenty of meal plans for you to try.

    More about me →

    Popular

    • Bacon-Wrapped Salmon Featured
      Bacon-Wrapped Salmon Recipe
    • Almond Milk Custard
      Almond Milk Custard Recipe
    • Flourless Banana Pancakes Featured
      Flourless Banana Pancakes Recipe
    • Turban Squash Soup Featured
      Turban Squash Soup Recipe

    Recent Recipes:

    • beef brisket on plate with stewed tomatoes and onions
      Beef Brisket with Onions and Tomatoes
    • sliced leg of lamb with fresh thyme and lemon on top
      Roast Leg of Lamb with Paprika
    • white and gray plate topped by paleo beef rouladen
      Beef Rouladen - Beef Rolls
    • cabbage rolls topped by red sauce in crockpot
      Crockpot Cabbage Rolls

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    For your information only. The statements on this website are merely opinions. Paleo Leap does not provide medical or nutritional advice, treatment, or diagnosis. Read the full disclaimer.

    Copyright © 2023 Paleo Leap