Fresh seafood is always a treat–and it’s the perfect type of special food to indulge in during the Whole30. Sea scallops tend to be expensive, so I don’t eat them often but appreciate them every time. If you can find a specialty seafood market, look there for the best catch. Though they seem like a fancy meal, scallops take just moments to cook. This light seasoning lets the natural flavor of high quality seafood shine. A delightfully easy pick-me-up meal for the middle of the week.
Pan-Seared Scallops – Serves 2
Prep time: 1 minute
Cook time: 4 minutes
1 tablespoon coconut oil
1 tablespoon thinly sliced green onions
1/2 pound 10-count sea scallops (about 6 large scallops)
Freshly ground black pepper
Melt coconut oil in a skillet over medium-high heat. Rinse scallops and pat dry, then season one side with salt and pepper. Add green onions and toss in coconut oil.
Add the scallops to the pan with the seasoned side down. Sear for two minutes, then flip, season lightly with salt and pepper, and repeat. Let the scallops cook without interference so they develop a slight golden crust on both sides.