Dill Scallop AIP Pasta

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

close up image of dill scallop AIP pasta

Before you send me a comment reminding me that noodles aren’t AIP compliant, let me share a little secret with you. While there are many pasta and noodle brands that do not comply with the elimination phase, there are some that do! Read on to find out my favorite AIP pasta brand.

Are shirataki noodles AIP? Can I use them in this recipe?

Shirataki noodles are not AIP friendly. Shirataki noodles are made from the konjac root. While the konjac root is AIP friendly, the isolated glucomannan fiber made from konjac is not. Shirataki noodles are made from the isolated fiber.

There are plenty of other noodle options to use in this recipe. You can use any veggie noodles or sweet potato starch noodles. I used Jovial Foods cassava pasta. If you decide to use Jovial pasta, the box said cook 13 minutes, but I pulled it out a few minutes sooner.

Dill scallop AIP pasta in the skillet with wooden spoon

If you love this recipe, you’ll love these other AIP pasta recipes.

bowl of dill scallop AIP pasta with fusilli noodles
Dill Scallop AIP Pasta
Prep time
Cook time
Total time
Serves: 4
  1. Boil stock pot of water with a few tablespoons extra virgin olive oil and a tablespoon of salt.
  2. Add a few tablespoons of olive oil to the bottom of a 15-in sauté pan over high heat. Once the pan is hot, add the anchovies and quickly smash them up in the pan. Then add the white onions, garlic and green onions and cook for about two or three minutes until translucent.
  3. The stock pot should be boiling by now. Add the pasta to pot and stir to help prevent the noodles from sticking together.
  4. Pour in the bone broth and coconut milk and let boil until the liquid has reduced, about 3-5 minutes.
  5. Next add the scallops cook for about 3-5 minutes (depending upon the size of the scallops). Add the dill and toss to combine.
  6. Using a slotted spoon or wire mesh spoon, add the cooked pasta to the scallop mixture and toss. Serve immediately.
You can use any noodle you can tolerate from sweet potato starch noodles to veggie noodles. However, I used cassava pasta from Jovial foods.
If you decide to use Jovial pasta, the box said cook 13 minutes but I pulled it out a few minutes sooner.
The recipe moves very quickly. Make sure to have all of your ingredients prepped and ready to go.


About Beth Chen

Beth is mama to a beautiful boy, a self-taught cook and photographer. After becoming ill, Beth found the AIP diet and used it to help find stability in her health. She’s turned her passion for food, photography and healthy living into a blog called bonaippetit.com. The purpose behind the blog was to make switching to the AIP lifestyle less intimidating and more delicious. Just because you have food restrictions, doesn’t mean that your food needs to taste like it. Besides the kitchen, her favorite place is her backyard where she chases her kiddo and is attempting to turn her black thumb green. Beth lives in San Diego with her husband and son.

1 comment

Leave a Comment

Rate this recipe: