Not going to lie, I’ve been a little scared to cook scallops for a while. The first few times I tried to cook them were disasters. The popping hot oil in the pan freaks me out and then I just get stressed and frustrated. But I found a scallops recipe I really wanted to try and decided it was time to get past this fear. Plus, I thought it would be a nice alternative to our usual seafood choices of shrimp and salmon.

If you saw my Brussels sprouts and garlic bacon aioli post earlier in the, this is the scallops recipe I was hinting at! While my sauce didn’t turn out the same color as the author’s photos, it was delish!

The ingredients were basic items and the only thing we had to buy especially for this dish was the heavy cream (well and the scallops). We bought about a pound of scallops and cooked half of them - in other words, we cut the recipe in half! We plan to cook the other half pound of scallops tonight and I haven’t decided if we will try this recipe again or do something different.

I love when recipes just work for us and don’t have to be modified! This was one of those. You can check out this recipe from Cafe Delights by clicking here.

Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.