Coconutty Pan Seared Sea Scallops

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