Inside: A quick weeknight recipe for bay scallops in an irresistible garlicky, lemon butter caper sauce. This simple recipe takes just minutes to whip up and is compliant for those following an AIP, PP, or gluten free diet.
Bay Scallops in a Garlic Lemon Butter Caper Sauce (AIP, PP, GF)
This AIP approved recipe for bay scallops happened by total circumstance. I’d been craving grilled scallops for a few days, and asked Mr. LectinFreeFoodie to pick up some scallops from the market. I should have been a bit more specific, as he came home with bay scallops instead of what I was actually wanting which were sea scallops.
What’s the difference between bay scallops and sea scallops?
In case you’re wondering, there is a significant difference between bay scallops and sea scallops – most noticeably is their size.
Bay scallops are small – think 100-120 scallops in a pound. They are milder and sweeter in taste, and cook lightening fast! They are typically very tender.
Sea scallops are large – usually about 20-30 scallops in a pound. They take longer to cook, have a chewier texture and have a tendency to get rubbery if they are overcooked.
Both bay and sea scallops are delicious but are not interchangeable in recipes.
A note about ingredients:
This recipe calls for very simple ingredients, so using the best quality whenever possible really makes a difference. If you are following a Plant Paradox style of eating, look for butter that is French or Italian in origin.
For the capers, my favorite brand is this organic option that’s a steal!
For the bay scallops, you can find a good quality wild-caught option at Whole Foods, Kroger, or even occasionally at Aldi!
Bay Scallops in Garlic Lemon Butter Caper Sauce (AIP, PP, GF)
A quick and easy recipe for bay scallops with a garlicky, lemon-butter-caper sauce that can be whipped up in minutes!
- 1 large clove garlic, sliced
- 2 tbl olive oil
- 2 tbl butter, divided
- 8 oz bay scallops, patted dry
- 1 lemon, juiced
- 1 tsp capers
- 1/3 cup dry white wine, or favorite broth
- 1 tbl minced parsley
In a large pan, heat olive oil and 1 tbl of butter over medium high heat. (Make sure pan is large enough so that all scallops can lay in a single layer)
Add sliced garlic and cook until fried crisp, about 2 minutes. Using a slotted spoon, remove and set aside to drain on a paper towel.
Add bay scallops in a single layer into the garlic infused oil-butter mixture. Being careful not to stir or move the scallops around for 1 minute. After this time, flip scallops or shake pan to quickly brown the other side. (1 min)
Using a slotted spoon, remove scallops and set aside on a plate.
Into the same pan, add the wine (or broth), lemon juice, parsley, remaining butter and capers. Stir and let simmer about 1 minute. Remove from heat, add scallops back into the pan, and gently toss to coat.
Top with crispy garlic chips and serve! I think it's great with a side of sauteed spinach to soak up all that yummy sauce.
I hope you enjoy this easy and delicious recipe! I know it can be tough on those of us following gluten free, plant paradox based, or AIP diets, but that doesn’t mean we have to give up delicious food!
Bay Scallops in a Garlic Lemon Butter Caper Sauce in Pictures