For years I have had a serious
foodie love affair with sea scallops—yep, the big ones. And I’m so excited about
this dish because it allows me to carry on my tasty affair without feeling
guilty the next morning.
In this Coconutty Pan Seared
Sea Scallops recipe, the coconut is definitely the star. Coconut flakes, coconut oil,
and coconut aminos perfectly complement the scallops creating one satisfying mouthful after another. Try them. Guaranteed to make you go, "Yum!"
Coconutty Pan
Seared Sea Scallops
Ingredients:
Makes about 3 servings
1 dozen Trader Joe’s
wild caught sea scallops (thawed & rinsed)
1 tablespoon coconut
aminos
2 teaspoons onion powder
2 teaspoons garlic
powder
3 tablespoons of coconut
flakes
1 teaspoon coconut oil
1 tablespoon parsley
flakes
1/8 cup of oat flour
Seasoned salt to desired
taste
2 tablespoons of olive
oil (not extra virgin)
Gently water-wash the scallops. Pat them dry with a paper
towel. Place the dried scallops in a glass bowl. Add the coconut aminos and distribute
evenly. Let the scallops sit for five
minutes.
Mix the coconut oil with the parsley and coconut flakes. Set
aside. Put the oat flour on a separate plate and blend in the seasoned salt. Set
aside. In a skillet, heat the olive oil.
Drain the coconut aminos off of the scallops. Use a paper towel
to pat the scallops as dry as possible. Season
scallops with onion and garlic powder and then quickly roll each scallop in the flour
(the breading should be very thin). Roll
the breaded scallops in the coconut flake mixture (you may have to hand place the
flakes onto the scallops if they don’t stick readily). Immediately put the scallops
in the pan and sear in medium hot oil for about 2 minutes on each side or until the
scallops are white and moist inside with a crispy golden brown crust on the
outside (about 4-5 minutes total cook time for each scallop). Serve with a spoonful of Trader
Joe’s Peach Salsa or Trader Joe’s Pumpkin Butter
Disclaimer: I'm an amateur cook whose skills were learned from and
honed by my mama, an amazing cook of old school southern fare. And because I'm no
expert, recipes featured in my blog will NOT include caloric or nutritional
information