AIP Friendly Basil-Herb Seared Scallops with Coconut Pesto

Seared scallops feel like a restaurant splurge, but this version comes together at home with a handful of clean, protocol-friendly ingredients and a hot skillet. The pesto is the real surprise here — soaked tiger nuts blend with fresh basil, garlic, coconut cream, and a touch of turmeric to create something rich and herbaceous without any of the nuts, seeds, or cheese that would normally make pesto off-limits. A squeeze of lemon and a drizzle of olive oil round it out into a sauce that tastes far more indulgent than it has any right to be. The scallops themselves are patted completely dry, seasoned simply with sea salt, and seared in coconut oil over high heat until they develop that deep golden crust that makes them so irresistible. Getting that sear right is the whole game, and the instructions walk you through exactly when to flip and when to pull them so you land on perfectly opaque, tender scallops every single time. Spooned over the vibrant green pesto and finished with torn basil and lemon wedges, this dish looks stunning on the plate — the kind of dinner that makes four servings feel like a genuine occasion rather than a compromise.

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