Bang Bang Scallops – Whole30, Paleo

If you made my Bang Bang Shrimp (see recipe here) from the other night, you’re going to go nuts for these Bang Bang Scallops! You may recall that I tested this recipe with Chicken and Shrimp, Shrimp and Scallops. I have to say that Scallops were by far my favourite! Then again, I’m just a sucker for mollusks. The original inspo for this recipe comes from the Bang Bang Chicken and Shrimp at The Cheesecake Factory. I recently found out that the restaurant chain is opening a location in Toronto and it got me thinking of all the times I ate there with my grandparents. It was a favourite spot of ours before they passed. I won’t lie, the Cheesecake Factory version definitely packs a caloric-punch and you usually need a nap afterwards. Rest assured, my version of Bang Bang Scallops (or Bang Bang Shrimp, for that matter) keeps things light without sacrificing an ounce of flavour. It’s also very easy to make! Just thought I’d add that in there 😉

Bang Bang Scallops Paleo Whole30 Primal Gourmet Healthy Easy Recipe

Bang Bang Scallops Paleo Whole30 Primal Gourmet Healthy Easy Recipe

More Bang for your Buck!

I should point out a few minor differences that I think give this Bang Bang a bit more, well, BANG! Of course, scallops are used instead of shrimp. Depending on your personal preference that may be a good or bad thing? I think this dish tastes best when its spicy so maybe be more generous with the cayenne! The real epiphany was the last-minute decision to garnish the finished dish with TOASTED coconut. Why didn’t I think to do this the first time around? I have no idea! Maybe a momentary brain fart? Who knows!? Who cares!? The important thing is that I learned from my mistakes and now everyone gets to benefit from it!  Trust me, toasted coconut is a thing of beauty and I’ve been putting it on everything lately!

Bang Bang Scallops Paleo Whole30 Primal Gourmet Healthy Easy Recipe

Bang Bang Scallops Paleo Whole30 Primal Gourmet Healthy Easy Recipe

I hope you like this recipe and be sure to let me know what you think in the comments below!



INGREDIENTS: (serves 4)

1 package 20/30 bay scallops

1 red bell pepper – diced

½ red onion – diced

4 cloves garlic – minced

½ tsp cayenne pepper (or more depending on preference)

1 tsp paprika

1 tsp garlic powder

4 tbsp shredded dried coconut

salt and pepper

2 tbsp avocado oil

1 tsp ghee

1 cup coconut milk

½ cup stock (chicken or fish)

fresh parsley – finely chopped – for garnish


  1. Add 2 tbsp shredded coconut to a cool non-stick skillet. Set over medium-low heat and dry-toast the coconut until golden brown. Transfer to a bowl and set aside.
  2. Rinse and pat scallops dry with paper towel and season with paprika, cayenne, garlic powder, salt and pepper.
  3. Heat avocado oil in a stainless-steel or non-stick skillet over high heat. Carefully lay the scallops flat in the hot oil and sear 2-3 minutes per side or until slightly blackened.
  4. Transfer cooked scallops to a bowl and set aside.
  5. Reduce heat to medium and add ghee to the skillet. Add the garlic and onions and stir-fry 2 minutes while scraping any brown bits off the bottom of the pan with a wooden spoon. Add red pepper and stir-fry an additional 3 minutes.
  6. Deglaze the skillet with stock – simmer 2 minutes. Again, be sure to scrape any browned bits on the bottom of the skillet.
  7. Add coconut milk and simmer for 4-5 minutes or until sauce has reduced by 1/4. Add 2 tbsp shredded coconut and stir to combine. Cook an additional 2 minutes.
  8. Return scallops to the skillet and toss with the sauce. Garnish the skillet with chopped parsley and toasted coconut. Serve directly in the pan alongside cauliflower rice (See Cauliflower Rice Recipe Here), mashed potatoes, or mashed cauliflower.

20 replies on “Bang Bang Scallops – Whole30, Paleo”

I just made this recipe and I LOVED it! I did not have any cayenne pepper, so I used hot pepper flakes instead. I also used coconut oil instead of avocado oil, as I did not have any on hand. I reduced the sauce a bit more than what the photos look like. It was delicious! Thank you for sharing this recipe

First recipe that we have done from your site. Oh my goodness, hubby and I flipped for this, he helped with the prep which was a treat and fun since I usually do all of the cooking. The flavors amazing, presentation beautiful with all the color. The bonus was the way our kitchen smelled hours afterward, just like a fine restaurant. We grow our own vegetables, garlic and our own eggs, cant wait to do your egg dish with the harissa!

We are planning on making this tonight, minus the coconut flakes. Did you used canned coconut milk or from the carton. I know the canned is thicker (almost like cream)? If it was coconut milk from the carton, do you think almond milk would work too or would it change the flavor too much? Thanks!

The thickness depends less on whether it’s in a can or carton than the percentage of coconut cream to water. Coconut milk is simply coconut cream with a bit more of the coconut water included. Brands of coconut milk I really like are Arroy D and Savoy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Hey, I’m Ronny!

I’m a self-taught cook, food photographer, recipe blogger and coffee enthusiast.


Join my mailing list to receive the latest contests, news, recipes and updates.

Primal Gourmet Cookbook

My upcoming book features more than 120 gluten-free, grain-free and dairy-free recipes. Delicious, versatile and intended for all skill levels, these recipes can be enjoyed by everyone.

Let’s Keep
in Touch

Join my mailing list to receive the latest contests, news, recipes and updates.