Miss Amanda

Gluten Free is an honest, raw and fun blog that we have started to show how two best friends/roommates get along with the many food complications that impact our relationship. I suffer from Colitis, IBS and gluten intolerances.

Quick & Healthy: Spicy Gluten Free Scallops

Here is something I concocted last week late one evening, i found recipe from http://bllblog.org. Basically I stood in the kitchen and starred down at a pile of scallops my mum had given me. All I could think was “what am I going to do with these?” I have not cooked a straight scallop dish recipe before and everything in the cookbooks called for ingredients that I just did not have. Or it was the usual disappointing show stopper when you have all the ingredients except for one key item.

Gluten Free Scallops Recipe

Well, this was not going to stop me because I was hungry and I had Charles in the next room constantly probing. “So...what’s for dinner Miss Stack It?” You know the questions that are not very direct, but imply they want something. It did not matter as I decided to start pulling this and that from the shelves, even as far as the fridge. Honestly, I was nervous about what I was making because I was just going with the flow.

I knew the flavours would work, but the quantities were a little bit of a juggle for the sauce. With Charles as my ever trusty guinea pig by my side I got him to test the sauce, else he would end up very hungry. We ended up agreeing on the final flavour after a few extra splashes of yoghurt and a little less chilli. From there it was full steam ahead as we made our boring plain scallops super tasty. We were quite impressed with ourselves and are looking forward to making this dish again, with a little less chilli (as you are aware I am a big baby with spicy foods).


  • 175ml Plain yoghurt (Liddell’s Lactose Free)
  • 1 tsp chilli powder
  • 2 tsp coriander
  • 2 tsp cumin
  • 1 tbsp tomato paste
  • 2 tsp ginger
  • 2 tsp garlic
  • 2 tbsp lemon juice
  • 2 tsp paprika
  • salt to taste


  1. Set the scallops aside on a plate. Combine all the ingredients into a bowl and mix well until combined.
  2. Pour the sauce mixture over the scallops and leave it to stand for about 30 minutes.
  3. Remove the scallops from the plate and put these on a clean plate. Place the excess sauce in a saucepan on medium heat. Cook the sauce until it is a thicker consistency by stirring constantly.
  4. Slowly add the scallops to the thickened sauce and cook for about 3-5 minutes or until the scallops are cooked through.
  5. Place the scallops on plates in an arrangement. Then pour the excess sauce over the top. For that extra touch place some parsley on the plate to add colour.

Charles also would like to show his efforts towards the dinner, which consisted of corn and gluten free sausages. It worked well as a side, random, but tasty.


Miss Amanda

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