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Pan-seared cod topped with thick creamy shrimp and scallop ragù, served with golden cheddar drop biscuits and a mixed green salad with olives and marinated artichokes on a cozy dinner plate.
Sherryl Jenkins's avatarSherryl Jenkins

Pan-Seared Cod with Thick & Creamy Shrimp-Scallop Ragù

This pan-seared cod is finished with a luxuriously thick shrimp and scallop ragù made with coconut cream and capers. The sauce is spoon-coating and hearty — perfect over fish or tucked inside tender crepes — making this an anti-inflammatory dinner that feels indulgent, cozy, and deeply satisfying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American (Comfort Food, AIP-Friendly, Dairy-Free, Gluten-Free)
Ingredients Equipment Method Notes

Ingredients
  

Cod
  • 4 cod fillets (5–6 oz each), patted very dry
  • 1½–2 tbsp ghee
  • Sea salt
  • Onion powder
  • Garlic powder (optional)
Shrimp & Scallop Ragù (Thick & Creamy)
  • 6 oz shrimp, peeled, deveined, chopped
  • 6 oz scallops, chopped
  • 1 tbsp ghee or olive oil
  • 1 small shallot or ¼ onion, very finely minced
  • ½ cup seafood stock or chicken broth
  • ½–¾ cup coconut cream (thick part only — do not shake can)
  • 1–2 tbsp capers, rinsed and chopped
  • ½ tsp sea salt (adjust to taste)
For Thickening
  • 1–1½ tsp arrowroot powder
  • 1 tbsp cold water (to make slurry)
Optional depth
  • Tiny pinch white pepper
  • ½ tsp Dijon (very subtle)

Equipment

  • skillet
  • Cutting board
  • knife
  • Wooden spoon
  • Measuring spoons

Method
 

Pan-sear the cod (golden is the goal)
  1. Season cod on both sides with salt, onion powder, and garlic powder (if using).
  2. Heat ghee in a skillet over medium-high until shimmering.
  3. Add cod and do not move it for 3–4 minutes.
  4. Flip carefully and cook another 2–3 minutes, until opaque and deeply golden.
  5. Remove to a warm plate and tent loosely.
  6. 👉 Dry fish + hot fat = that restaurant crust.
Build the creamy seafood ragù
  1. Using the same pan (lower heat to medium):
  2. Add ghee/oil and minced shallot. Cook 2–3 minutes until soft and fragrant — no browning.
  3. Add shrimp and scallops .Cook gently 2–3 minutes, just until opaque.
  4. Pour in broth and simmer 3–4 minutes to reduce slightly.
  5. Stir in coconut cream and capers. Simmer 3–4 minutes, stirring, until warm and cohesive.
Thicken the sauce (this is the key step)
  1. In a small bowl, whisk arrowroot powder + cold water until smooth.
  2. Lower heat to medium-low.
  3. Slowly drizzle slurry into the sauce while stirring constantly.
  4. Simmer 1–2 minutes, until the ragù thickens to a luxury, spoon-coating consistency.
  5. Season with salt and optional white pepper or Dijon.
  6. ⚠️ Do not boil — arrowroot thickens fast and stays silky at gentle heat.
Serve (or fill crepes)
  1. For plated dinners:
  2. Place cod on plates. Spoon thick ragù generously over the top. Add drop biscuits and salad on the side.
For crepes
  1. Let ragù cool slightly to thicken further. Spoon into warm crepes, fold or roll, and finish with extra sauce on top. This filling stays put — no leaks, no puddles.

Notes

📊 Estimated Nutrition (Per Serving)

Calories: ~420–460 kcal
Protein: ~34–38 g
Fat: ~28–32 g
Carbohydrates: ~5–7 g
Fiber: ~0.5–1 g
Sugar: ~1–2 g