Seasoned Scallops in Bacon Fat

Scallops are mild and a little sweet, closer to chicken than to a strong fish, and broiled in bacon fat they turn golden and savory in 20 minutes. If seafood feels unfamiliar, this is a good, gentle place to start.

Scallops are a clean, lean source of protein, and like other shellfish they carry selenium, involved in thyroid hormone conversion and antioxidant defense, and zinc, one of the nutrients involved in immune regulation and gut-barrier repair. They are an approachable way to bring shellfish into the rotation.

Let the bacon fat and the searing edges fill the kitchen with that warm, savory smell. When the scallops come out golden, scatter the parsley over them for a little green and take a moment with the plate before you eat. Source the scallops well and feel the gratitude for what is feeding you. Then breathe, slow down, and eat in that settled state. Presence at the table is part of how the food serves you.

Ingredients

• 10 whole scallops
• 2 tablespoons melted bacon fat
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1 tablespoon chopped parsley

A note on what is and is not in this dish: the original page mentions paprika in its instructions, but paprika is a nightshade and is not part of the AIP recipe, so it is left out entirely here. What stays is the bacon fat, garlic powder, onion powder, and parsley, all elimination-friendly as written. If you are also keeping FODMAPs low, you can omit the garlic powder and onion powder. The source notes you can wrap the scallops in bacon instead of coating them in the fat, or grill them rather than broil.

Method

• Set the oven to broil.
• Toss the scallops with the melted bacon fat, garlic powder, and onion powder until evenly coated.
• Arrange them in a single layer and broil about 10 minutes, until golden on top.
• Flip and broil about 4 minutes more, then garnish with the chopped parsley.

Air fryer variation

Scallops crisp nicely in the air fryer. Coat them as above, arrange them in a single layer in the basket, and cook at around 380F to 400F, turning once, until golden and just cooked through, roughly 8 to 10 minutes total. Scallops cook fast and toughen if overdone, so check early. This is an untested conversion, so adjust the time in your own kitchen.

*Adapted from acleanplate.com*