Paleo Scallops with Lime & Tarragon Butter
Seafood is one of the most nutrient-dense foods you can include in a Paleo lifestyle — assuming you source it well. Quality really matters when it comes to seafood, and scallops are one of the most delicious and healthful options available. When cooked properly, they’re sweet, tender, and lightly briny — a true delicacy. This recipe for Paleo Scallops with Lime and Tarragon Butter is quick to prepare, naturally grain- and dairy-free, and packed with flavour. It’s perfect for an elegant starter, a light summer dinner, or even a protein-rich snack straight off the barbecue.
Scallops are a great choice for Paleo eaters, especially when paired with fresh lime juice and fragrant tarragon. These Lime and Tarragon Scallops are not only delicious but also incredibly healthy. Packed with protein, minerals, and vitamins, they make a nutritious addition to any Paleo diet. The combination of citrus and herbs adds a bright, fresh lift that pairs perfectly with the natural sweetness of scallops, making this a dish you’ll want to make again and again.
Recipe: lime & tarragon scallops
Equipment
- Bowl
- Skewers
- Barbecue or grill
Ingredients
- 24 or about 500g scallops (minus the roe)
- handful of freshly chopped tarragon if you can't get it, dried will do
- Juice of half a lime
- 1 tablespoon extra virgin olive oil
- 3 limes cut into wedges approx 8 wedges per lime
Instructions
- Marinate the Scallops: First, in a bowl, mix the scallops, chopped tarragon, lime juice, and extra virgin olive oil. Ensure they are coated thoroughly and evenly.
- Prepare the Skewers: Next, thread a wedge of lime and one scallop onto each skewer.
- Cook the Scallops: Cook on the barbecue (or grill), making sure they are all cooked through, approximately 2-3 minutes per side until they are opaque and slightly firm to the touch.
Why Scallops Are a Paleo Superfood
Scallops might look small and delicate, but they pack a powerful nutritional punch. Each serving offers a generous dose of high-quality protein, making them ideal for supporting muscle repair, hormone balance, and satiety. But the benefits don’t stop there. Scallops are also loaded with important micronutrients that are often under-consumed in a modern diet — even a Paleo one.
The humble scallop is packed with protein and also a great source of minerals such as zinc, potassium, and magnesium. They're very high in vitamin B12, and also provide iodine — which can be hard to get in adequate amounts on a Paleo diet. Small amounts of omega-3 fatty acids are also found in this humble seafood. The nutrient density of scallops makes them a worthy addition to your regular meal rotation, particularly for those focusing on clean protein and whole foods.
Why Tarragon and Lime Work So Well Together
This recipe relies on just a few key ingredients — and each one plays an important role in enhancing the natural flavour of scallops. Tarragon brings an aromatic, slightly anise-like flavour that pairs exceptionally well with delicate seafood. Its grassy notes lift the dish and provide a sophisticated contrast to the rich umami depth of the scallops.
Lime juice adds brightness and acidity, cutting through the richness and ensuring the final dish is light, refreshing, and full of zest. When combined with a base of ghee or olive oil, these ingredients create a silky, flavourful glaze that coats each scallop perfectly. The result is elegant and satisfying, with no unnecessary complexity.
Tips for Buying and Preparing Scallops
If you’re new to scallops, here are a few tips to ensure you get the best results:
- Choose dry-packed scallops: Avoid “wet” scallops that have been treated with phosphates to increase shelf life. These tend to release a lot of liquid during cooking and won’t sear properly.
- Fresh vs frozen: If you can’t find fresh scallops, high-quality frozen ones are perfectly fine. Just defrost thoroughly and pat them dry before cooking.
- Pat them dry: Moisture is the enemy of a good sear. Use a paper towel to blot scallops before cooking so they develop a lovely golden crust.
- Don’t overcook: Scallops only need about 1–2 minutes per side in a hot pan or on the barbecue. They should be opaque on the outside but still slightly translucent in the middle for the perfect texture.
Cooking Scallops Indoors vs Outdoors
These scallops are great on a barbecue served with a big green salad — and are sure to be a hit! If it's not barbecue weather, the grill will do just fine instead.
Barbecuing scallops imparts a lovely charred flavour and is perfect for outdoor entertaining. Simply thread the scallops onto skewers to keep them from falling through the grates, brush with the lime-tarragon butter, and cook over medium-high heat.
Indoors, a cast iron skillet or grill pan works beautifully. Heat the pan until it’s smoking hot, then add the scallops and cook undisturbed to get that perfect caramelisation. Once both sides are golden, remove from heat and drizzle with more of the flavoured butter for maximum impact.
Serving Suggestions
These scallops are incredibly versatile and can be paired with many different sides depending on the season and occasion. Here are a few ideas to build a complete Paleo plate:
- Big leafy salad: Toss mixed greens with avocado, cucumber, and a simple lemon vinaigrette.
- Cauliflower rice: Serve scallops over a bed of herbed cauliflower rice for a light yet satisfying meal.
- Zucchini noodles: Toss with garlic and olive oil and top with scallops for a grain-free twist on pasta night.
- Roasted vegetables: Sweet potato, asparagus, or Brussels sprouts make hearty, nutrient-rich accompaniments.
Can’t Find Scallops?
While scallops are the star of this dish, the same lime and tarragon flavour combination works beautifully with other types of seafood. If you can’t get hold of scallops, how about trying some clams, mussels, or oysters instead? These shellfish are also nutrient-dense and fit perfectly into a Paleo framework. You could even try this method with wild-caught prawns or white fish like barramundi or snapper — just adjust the cooking time as needed.
Storage and Leftovers
Scallops are best served immediately, as their texture can change significantly after reheating. However, if you do have leftovers, store them in an airtight container in the fridge for up to one day. To reheat, gently warm them in a skillet over low heat with a little of the lime butter until just heated through. Avoid microwaving, as it tends to make scallops rubbery.
Final Thoughts
Scallops are one of the best seafood choices you can make — both in terms of nutrition and culinary enjoyment. This recipe for Paleo Scallops with Lime and Tarragon Butter showcases them at their best, offering a perfect balance of fresh, zesty, and herbaceous flavours with minimal effort.
Whether you’re cooking a special dinner, looking for a healthy appetiser, or want something light and satisfying on a warm day, this dish fits the bill. High in protein, rich in key vitamins and minerals, and full of clean, vibrant flavour — it’s a must-try for any Paleo kitchen.
Do you eat much seafood? I'd love to hear how you cook yours in the comments below!
Made these lime and tarragon scallops and they were fantastic! The lime and tarragon gave them a fresh, zesty flavour. Perfect for a barbecue or grilled indoors. Thanks for the recipe!