Butter is swapped out for coconut oil in this oh-so-simple seafood dish. Make sure your scallops are nice and dry before searing -- this is key to achieving a golden crust.



Ingredient Checklist


Instructions Checklist
  • Heat a skillet over medium-high heat; swirl in just enough coconut oil to coat bottom. Pat scallops dry, season with coarse salt, and add to skillet. Cook, undisturbed, until browned on bottom, 1 to 2 minutes. Flip, season with coarse salt, and cook until browned and cooked through but still pink in center, 1 to 2 minutes. Serve with wilted spinach and a pinch of freshly grated nutmeg.


Reviews (1)

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Super easy to make, I cooked the spinach before and set aside (keep it warm). Then I set the fire a bit higher to achieve the golden crust in the scallops