Low FODMAP Seared Scallops with Lemon and Chive Sauce

Finding a scallop recipe that is garlic and onion free isn’t all that easy so here’s our option to keep these delicious shellfish FODMAP-friendly.

Ingredients

  • Cleaned Scallops (suggested serving 3 per person for a starter 5-6 for a main)
  • 2 tbsp olive oil
  • 1 tsp salted butter
  • Salt & Pepper for seasoning
  • 1 lemon
  • 1 tbsp french mustard (check ingredients)
  • 3 tbsp snipped chives

Preparation

  1. If you feel any grit on the scallops, rinse them under cold water. Pat the scallops completely dry with paper towels to help them to brown better in the pan.
  2. Choose a nonstick pan large enough for the scallops to cook with plenty of space. You may need to cook them in 2 batches as overcrowding the pan will prevent them from browning. Heat the pan over a medium-high heat for 1 to 2 minutes. Add the oil and butter and heat until quite hot. Put the scallops in the pan and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot.
  3. Grate the zest from half the lemon and squeeze the juice from the whole lemon. Put the juice, zest, mustard and a little black pepper in the pan used to cook the scallops and stir until smooth and warmed through.
  4. Add the chives and warm for a further 1-2 minutes.
  5.  Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately.