Dill Scallop AIP Pasta

Author: Beth Chen

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4

Ingredients

Extra virgin olive oil (ghee would be a great substitution if you’ve reintroduced it)
Salt
2 anchovies
1 white onion, small and diced
4 garlic cloves, chopped
1 bunch green onions, sliced
1 box Jovial pasta (I used spirals)
½ cup bone broth
½ cup coconut milk
1 pound scallops patted dry
½ cup fresh dill chopped

Instructions

Boil stock pot of water with a few tablespoons extra virgin olive oil and a tablespoon of salt.
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.
The stock pot should be boiling by now. Add the pasta to pot and stir to help prevent the noodles from sticking together.
Pour in the bone broth and coconut milk and let boil until the liquid has reduced, about 3-5 minutes.
Next add the scallops cook for about 3-5 minutes (depending upon the size of the scallops). Add the dill and toss to combine.
Using a slotted spoon or wire mesh spoon, add the cooked pasta to the scallop mixture and toss. Serve immediately.

Notes

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.

Recipe by Autoimmune Wellness at https://autoimmunewellness.com/dill-scallop-aip-pasta/