AIP Friendly Lemon-Dill Scallop Spoons
Elegant enough for a dinner party but surprisingly straightforward to pull off, these seared scallops served in crisp endive leaves or hollowed cucumber rounds make for a stunning appetizer that serves four. The real magic is in the sear — patting the scallops completely dry and using a screaming-hot skillet with coconut oil builds that deep golden crust that makes each bite irresistible. The bright lemon-dill sauce, made with full-fat coconut milk, fresh dill, lemon zest, and a touch of turmeric, keeps everything dairy-free and grain-free without sacrificing any richness or flavor. For anyone navigating the autoimmune protocol, finding appetizers that feel genuinely festive rather than restrictive can be a real challenge, and this one delivers on both counts. Every ingredient — from the coconut oil to the fresh herbs — fits cleanly within the framework, so there's no need to swap or second-guess anything. The endive leaves do double duty as both vessel and vegetable, adding a pleasant mild bitterness that plays beautifully against the creamy, citrusy sauce. Serve them immediately off the platter and watch them disappear.
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Learn more →Ingredients
4 servings
For the scallops
- 12 large sea scallops (about 1 lb), side muscle removed
- 1 tbsp coconut oil
- ½ tsp fine sea salt, divided
For the lemon-dill sauce
- ¼ cup full-fat coconut milk
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 1 small clove garlic, finely grated
- ¼ tsp ground turmeric
For serving
- 12 belgian endive leaves or 12 thick cucumber rounds (about ½ inch), hollowed slightly
- fresh dill sprigs, for garnish (optional)Ingredient note
AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- lemon wedges, for serving (optional)
Instructions
- 1
Whisk together the coconut milk, lemon juice, lemon zest, chopped dill, grated garlic, turmeric, and a pinch of the sea salt in a small bowl until smooth. Set aside.
- 2
Pat the scallops completely dry on both sides with paper towels, then season the top and bottom of each with the remaining sea salt.
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