Easy Yet Elegant Broiled Scallops


By Ralph Villers of Fit Fare – We made oven fries on this night, but you can also serve with rice, or pasta if you prefer.  With the scallops we had a side of salad greens and a crusty French baguette.  A good wine to pair with the scallops is a Marlborough Sauvignon Blanc from New Zealand.

Special Diet Notes: Broiled Scallops

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, and peanut-free.

Easy Yet Elegant Broiled Scallops
  • 1 lb. sea scallops (there were 7)
  • ¼ cup bread crumbs, plain or seasoned
  • ½ small onion, diced
  • 1 small celery stalk, diced
  • 1 clove garlic, diced
  • 1 roasted red pepper, diced
  • 1 lemon
  • ¼ cup white wine
  • 2 tablespoon olive oil
  • 1 tablespoon dairy free margarine or butter alternative
  • dried thyme (to taste)
  1. Heat oil in a 10-inch non-stick skillet. Add garlic, onion and celery and cook until soft. Add roasted peppers, bread crumbs and thyme and combine with softened vegetables. Cook for several minutes, squeeze fresh lemon on top. Set aside.
  2. Place scallops in a shallow casserole dish, add salt and pepper to taste. Pour wine around the scallops and cover with cooked mixture and drop small pieces of butter on top.
  3. Put under a broiler preheated to high temperature. Broil for about eight minutes.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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