Low-FODMAP 20-minute Seared Scallops with Cherry Tomatoes; Gluten-free, Dairy-free

This low-FODMAP seared scallops recipe is simple and elegant.  Scallops are a delicious source of low-fat protein and my absolute favorite seafood.  Low-FODMAP scallops melt in your mouth when prepared in this low-FODMAP dish!  The basil and tomatoes add an aromatic medley that compliments the flavors perfectly.

This is the ideal low-FODMAP meal for a romantic dinner for two.  Serve with my creamy low-FODMAP risotto and make it even better.

Check out over 550 more low-FODMAP recipes on the blog.  You may also love my low-FODMAP Coconut Shrimp and low-FODMAP Bourbon Salmon recipes.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Seared Scallops with Cherry Tomatoes; Gluten-free, Dairy-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting

Serves: 4

Prep time: 10 min

Cook time: 10 min

Total time: 20 min

Ingredients

• 2 tablespoons garlic-infused olive oil
• 2 tablespoons onion or shallot-infused olive oil, or plain olive oil
• 1 and 1/2 cups cherry tomatoes, sliced
• 1/4 cup chopped fresh basil (divided)
• 1 lb (16 oz) jumbo scallops, dry packed; or defrosted and patted dry
• 2 tablespoons chopped fresh parsley
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• Garnish: toasted pine nuts or almond slivers

Directions

• Heat 2 tablespoons of the garlic-infused oil in cast iron skillet
• Add tomatoes, 2 tablespoons of the fresh basil, 1 tsp salt and 1/4 tsp pepper
• Cook, stirring occasionally until tomatoes soften (about 3 minutes)
• Transfer tomatoes to a separate bowl and cover to keep warm
• Wipe skillet from any juices
• Season scallops with remaining salt and pepper
• Heat 2 tablespoons of second oil and cook scallops until golden (about 1 min 30 sec each side, do not overcook, they become rubbery)
• Gently fold cooked scallops with the tomato/basil mixture
• Serve over pasta or rice, or this Low-FODMAP White Wine Risotto sprinkled with remaining basil and parsley, and garnish with toasted pine nuts

Absolute perfection!