Pan-Seared Scallops

The use of coconut oil in this recipe enhances the naturally sweet flavor of fresh scallops. This recipe is one that is perfect as an entree, and would also be a fantastic appetizer for guests.

8 minutes

4 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	45
Fat:	5 g
Carbohydrates:	0 g
Protein:	1 g
Calculated per serving.

Serves: 3

Ingredients

1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
12 12 12 Scallops
2 2 2 Shallot, minced
1/2 tsp 1/2 tsp 1/2 tsp Salt
1/2 tsp 1/2 tsp 1/2 tsp Black Pepper

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse scallops with cold water and pat dry with a paper towel, set aside.
Heat coconut oil in a frying pan.
Add minced shallots to coconut oil and sauté until shallots are translucent.
Add scallops to frying pan, and sprinkle with salt and pepper.
Sear scallops for approximately 2 minutes per side.
Serve.

Notes

Be cautious when cooking scallops. They tend to cook quickly, and can become tough or chewy when overcooked. They will be fully cooked when opaque throughout.