fbpx
Print Recipe
Coconut and Sage Seared Scallops with Spinach
Votes: 0
Rating: 0
Rate this recipe!
Course Dinner
Cuisine SCD, SCD Sensitive
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Course Dinner
Cuisine SCD, SCD Sensitive
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. In a large skillet, heat the coconut oil over medium heat. Add in the sage and cook until it starts to brown. Season the scallops with salt and pepper to taste and place in the skillet.
  2. Cook the scallops for 3-4 minutes per side, or until they have a nice golden crust and are cooked through.
  3. Add in the shallots, broth and vinegar. Cook for 5-6 minutes, or until the shallots soften. Stir in the spinach and garlic and cook until wilted. Remove from the heat and serve.