Seared Scallops with Spinach Parsnip Mash

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 cup water
  • 4 medium parsnips chopped
  • 5 cups baby spinach
  • 4 tablespoons coconut oil divided
  • sea salt and freshly ground black pepper to taste
  • 12 large diver scallops rinsed and dried
  • 4 tablespoons lemon juice


  • In a medium-size pot over high heat, add water and parsnips, cover and bring to a boil for 3 minutes, or until slightly softened. Drain water and set aside.
  • In a food processor or blender, add parsnips, spinach, 2 tablespoons coconut oil and salt and pepper and blend until smooth, about 20 seconds. Set aside.
  • In a large skillet over medium-high heat, heat remaining 2 tablespoons coconut oil. Add scallops and sear on each side for about 3 minutes, until the outside is golden brown and the inside is cooked through. Serve warm drizzled with fresh lemon juice and salt and pepper alongside spinach parsnip mash.


SERVING SUGGESTION: A big salad tossed with Leanne's basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg-no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)
NUTRITION: 339 Calories; 15g Fat (37.3% calories from fat); 11g Protein; 45g Carbohydrate; 12g Dietary Fiber; 15mg Cholesterol; 127mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.
Tried this recipe?Let us know how it was!