Go Back
+ servings
Creamy tomato baked scallops Recipe
Print Pin
5 from 1 vote

Creamy tomato baked scallops recipe

A paleo recipe for scallops baked in a rich and delicious tomato sauce. An excellent and healthy seafood dish.
Course Main Course
Cuisine American
Keyword baked, creamy, scallop, tomato
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 134kcal
Cost 20

Ingredients

Instructions

  • Preheat your oven to 475F.
  • In a medium skillet over medium-high heat, saute the onions in the coconut oil. Cook for several minutes until the onion becomes slightly transparent. Add the minced garlic to the mix and cook on medium-low heat. Saute for just a few minutes, and then add the coconut milk and tomato sauce, followed by the oregano. Season to taste with salt and pepper. Mix well and cook for about 2 to 3 minutes.
    ¼ cup coconut milk, 1 cup red onion, Sea salt and freshly ground black pepper to taste
  • Lay the scallops on the bottom of a semi-deep baking dish that is large enough so that they do not overlap each other. Pour the coconut milk and tomato mixture on top of the scallops and ensure that they are all well coated. Finish it off by sprinkling the diced tomatoes over the scallops and bake, uncovered, for anywhere between 15 and 20 minutes. You may find you need less time if your scallops are small, but be sure to check that they are cooked through. Cooking them too much is not a good idea either, as overcooked scallops become very chewy.
    12 medium scallops, ¼ cup tomato sauce, 1 cup tomatoes, 1 tablespoon coconut oil, 3 cloves garlic, Fresh oregano

Video

Nutrition

Calories: 134kcal | Carbohydrates: 11g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 332mg | Potassium: 404mg | Fiber: 2g | Sugar: 5g | Vitamin A: 199IU | Vitamin C: 10mg | Calcium: 37mg | Iron: 2mg