Sizzlin Scallops with Citrus Vinaigrette Zoodles {AIP/Paleo}
Prep time
Cook time
Total time
This recipe is AIP-friendly.
Recipe type: The Main Event
Serves: 2
for the scallops
  • 12 fresh scallops
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1-2 tablespoons Ghee (or olive oil if still in full elimination)
for the zoodles
  • 3 large carrots, spiralised or julienned
  • 3 large zucchini/courgettes, spiralised or julienned
  • 2 teaspoons salt
  • 2 teaspoons cilantro/coriander, finely chopped
  • 2 tablespoons white balsamic
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice
  • 1 clove garlic, peeled and finely chopped
to prepare the zoodles
  1. Pop salt, chopped coriander, balsamic, lime juice, lemon juice, and garlic into a jar. Screw on the lid and give it a good taste.
  2. Pour dressing over over spiralised vegetables and coat well. Set aside to rest for 30 minutes, allowing the dressing to soak into the vegetables.
to prepare the scallops
  1. Rinse scallops with cold water and thoroughly pat dry.
  2. Add the ghee or the olive oil (depending your reintroduction status) to a 12 to 14-inch saute pan on high heat.
  3. Salt the scallops.
  4. Once the pan is hot, gently add the scallops, ensuring they are not touching each other. Sear the scallops for 1½ minutes on each side. The scallops should have a ¼-inch golden crust on each side while still being translucent in the center.
  5. Place Zoodles onto two then top with 6 scallops on each.
  6. Divide the cooking juices between each plate, spooning over the scallops!
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