Coconut crusted scallops
Light and delicious, easy and quick summer's evening dinner. So put on some good music, gather your ingredients, smile at the thought of your delicious dinner. It's best if you're cooking with your friend.
Servings Prep Time
2people 10 to 15minutes
Cook Time
10 to 15minutes
Servings Prep Time
2people 10 to 15minutes
Cook Time
10 to 15minutes
Ingredients
Instructions
Prep
  1. Cut the pineapple spears into bite sized chunks.
  2. Roll the thawed and dried scallops in the shredded coconut.
Cooking
  1. Place the pans on the stove top to heat (don't overheat).
  2. Once the bigger of the two pans are heated, and ready put half of the butter and oil in it to melt.
  3. Then place the kale and pineapple in the pan and saute it together, after about 5 minutes place the lid and let it simmer for about 5 minutes (to continue while the scallops are sauteing in the other pan.)
  4. Add the remaining butter and oil to the other heated pan and when bubbling add the scallops to saute. Brown them to get the coconut crusty, turn them over to brown the other side. These cook quickly in about 2.5 minutes on each side so watch them. Don't overcook them or they'll be rubbery.
Plating up
  1. Slice the ripe avocado and fan it out on two plates, drizzle the balsamic vinegar and olive oil dressing over it, lightly salt with pink Himalayan salt.
  2. Plate your dinner and enjoy with a crisp chilled refreshing drink. Cheers!
Recipe Notes

If you want to make this Dairy Free, just replace the butter with extra coconut oil.