Lemon Garlic Scallops with Herbed Quinoa
Savor an elegant, restaurant-quality meal at home with these pan-seared low-FODMAP lemon garlic scallops with herbed quinoa that are 100% SIBO-friendly. Succulent sea scallops are pat dry, seasoned, and seared in garlic-infused olive oil until golden-crusted and tender. Served over fluffy warm quinoa tossed with briny sun-dried tomatoes, fresh chopped parsley, and a bright squeeze of lemon juice, this single-serving dinner offers a luxurious balance of rich seafood, zesty citrus, and savory grain goodness.
Designed to give you a decadent, gourmet seafood entree without triggering GI distress, this gluten-free and dairy-free main dish uses oil-infusion technology to deliver rich garlic aroma without the high-FODMAP fructans. By pairing lean, high-protein scallops with complete-protein quinoa and keeping sun-dried tomato portions strictly within Monash low-FODMAP limits, you get an exquisite, anti-inflammatory dinner completely free of bloating, gas, or IBS flare-ups. It is an extraordinary, fast-cooking choice for anyone following a strict SIBO meal plan or treating themselves to a quick weeknight delicacy.
Estimated Nutrition
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Calories: 360 kcal
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Total Fat: 16g
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Saturated Fat: 2g
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Trans Fat: 0g
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Cholesterol: 50mg
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Sodium: 490mg
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Total Carbohydrates: 28g
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Dietary Fiber: 4g
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Sugars: 4g
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Protein: 27g
Ingredients
- 5 oz. Scallops
- ½ Cup Cooked Quinoa
- ¼ Cup Sun-Dried Tomatoes (Oil-Packed, drained and chopped)
- 1 tbsp. Parsley, Chopped
- 1 tbsp. Garlic-Infused Olive Oil
- Juice of ½ Lemon
- Salt and Pepper
Preparation
Step 1
Pat scallops dry and season with salt and pepper.
Step 2
Heat olive oil in a skillet over medium-high heat until hot.
Step 3
Sear scallops for 2–3 minutes per side until golden and just cooked through.
Step 4
In a bowl, combine warm quinoa, sun-dried tomatoes, and parsley.
Step 5
Drizzle with lemon juice and toss lightly.
Step 6
Top with scallops and serve immediately.
