20 Minute Warm Bay Scallop Salad With Zucchini and Asparagus

Preparation 10 mins Cook Time 10 mins Serves 4     adjust servings

20 Minute Warm Bay Scallop Salad with Zucchini and Asparagus


  • 2 lbs bay scallops
  • 2 Tbsp ghee (clarified butter)
  • 1/3 C shallots, finely diced
  • 4 cloves garlic, minced
  • 2 Tbsp lemon zest, divided
  • 2 Tbsp lemon juice, divided
  • 1 tsp sea salt
  • 1/2 tsp ground Black pepper
  • 1/2-1 tsp red pepper flakes
  • 4 medium zucchini
  • 1 lb asparagus
  • 1 lb cherry tomatoes
  • Parmesan or Romano cheese, for garnish


  1. Rinse and pat dry the bay scallops well. Set aside
  2. Trim the ends off the zucchini and slice thin on one side with a vegetable peeler. When you reach the seeds in the center, flip over and peel again until you reach the center. Repeat with all zucchini. Snap the bottoms off the asparagus and peel with a vegetable peeler in the same fashion as the zucchini. Slice the tomatoes in half.
  3. In a large pan heat the ghee and add the shallots, garlic, one tablespoon each of the lemon zest and juice. Saute until fragrant and the shallots are starting to caramelize, 2- 3 minutes. Add in the salt, pepper and red pepper flakes and stir for 30 seconds. Add in the scallops and sauté for 3 minutes. Then add in the zucchini and asparagus and sauté for 2 minutes then add in the tomatoes. Once the tomatoes start to soften, about 1-2 minutes remove from the heat and divide amongst four bowls. Sprinkle the remaining lemon juice and zest over the top and some shaved parmesan or romano. Serve immediately.


Recipe Notes

omit the cheese to make paleo compliant
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