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

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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 300 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 tested, a single serving should be low-FODMAP based on the ingredients

Serves 4

Prep time: 10 min


  • 2 TB olive oil (garlic infused)
  • 2 TB olive oil (onion infused) or you can use another preferred infused oil, or plain olive oil
  • 1.5 cups cherry tomatoes, sliced
  • ¼ cup chopped fresh basil (divided)
  • 1 lb jumbo scallops, dry packed; or defrosted and patted dry
  • 2 TB chopped fresh parsley
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • Garnish: toasted pine nuts or almond slivers


  • Heat 2 TB of the oil in cast iron skillet
  • Add tomatoes, 2 TB of the fresh basil, 1 tsp salt and ¼ 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 TB 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 risotto sprinkled with remaining basil and parsley, and garnish with toasted pine nuts

Absolute perfection!

Comments Rating 5 (1 review)

2 Responses

  1. Delicious

    I made this with mushrooms and fresh spinach tossed with gluten free gnocchi And it was delicious. Serve with lemon wedges.

    1. Thanks Sherry!
      Glad you enjoyed this meal!
      Many mushrooms are high in FODMAPs, so for our other readers we want to ensure that they remain cautious in their selections:
      Oyster mushrooms and canned mushrooms are low-FODMAP in servings of 75 g per person.
      Stay in touch!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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