20-Minute Broiled Charred Sweet-Spicy Scallops, French Bistro Paleo
Succulent sea scallops are quickly broiled to a perfect char, glazed with a sweet and spicy honey-chili sauce for a restaurant-quality dish in minutes. This French bistro-inspired recipe is naturally paleo, gluten-free, and dairy-free, making it a sophisticated yet simple seafood main course.
Ingredients
Ingredients
- 10 oz dry sea scallops patted completely dry
- 1 tbsp avocado oil or other high-heat oil
- 1 tbsp honey or maple syrup for strict paleo
- 1 tbsp coconut aminos or paleo-friendly soy sauce substitute
- 1 tsp sriracha or other chili paste (adjust to taste)
- 1 tsp fresh ginger grated
- 1 clove garlic minced
- 1 tsp lime juice freshly squeezed
- 1 pinch sea salt to taste
- 1 pinch black pepper freshly ground, to taste
- 1 tbsp fresh cilantro chopped, for garnish
- 1 tsp sesame seeds optional, for garnish
Notes
Storage: Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking. Make-Ahead: The glaze can be prepared up to 3 days in advance and stored in the refrigerator. Ensure scallops are patted dry just before cooking for the best sear. Variations: Substitute honey with maple syrup for a stricter paleo version. Add a pinch of cayenne for extra heat. Serving Suggestion: Serve over cauliflower rice, zucchini noodles, or a simple arugula salad for a complete paleo meal.