Gluten Free


Holla!!!!!!! Who loves a good scampi?!?!?! ME ME ME (am I the only one raising my hands in excitement?) Okay, maybe I love food too much, but actually I just get really excited when I can turn my otherwise "unhealthy" food cravings into much healthier versions!

You guys have GOT to try this scallop scampi - and yes, do it with shrimp too!


serves 4


1 package gluten free pasta of choice...find a spaghetti, papardelle or tagliatelle!

1 pound scallops or shrimp

4 tablespoons Melt (vegan butter made with Coconut oil).

4 tablespoons olive oil

2 shallots, finely chopped

2 cloves garlic, minced

Pinch red pepper flakes, optional

1/4 cup finely chopped italian parsley

1/2 cup dry white wine (honestly any white wine will do just fine!)

Juice of 1 lemon

salt and pepper to taste



Prepare your pasta according to package instructions. Meanwhile, in a large skillet, melt 2 tablespoons of the Melt and 2 tablespoons of the olive oil. Once hot, add your shallots, garlic, and red pepper flakes (if using). Stir for 3 to 4 minutes. Next, season your scallops or shrimp with salt and pepper, and add them to the skillet. Cook for another 3 minutes or so, then remove the scallops or shrimp from the skillet and set aside on a plate. Next, add the wine and lemon juice to the skillet and bring to a boil. Add 2 more tablespoons olive oil and 2 more tablespoons Melt. When the Melt has melted (no pun intended), add the scallops or shrimp back to the skillet, along with the parsley and cooked pasta. Coat pasta with all the yummy sauce and add salt and pepper to taste. I can't stop raving about how good this was!



best ever scallop scampi by kalejunkie