We wanted to have something different for dinner this week, so Austin suggested scallops! Scallops - and other types of shellfish - are very lean sources of protein Now that it’s getting warmer, it’s getting easier to find fresh seafood around and it makes me so happy ☀️ I served mine drizzled with a little homemade honey mustard with rosemary potatoes and broccoli
⚠️ Note: I use coconut oil for this recipe because it has one of the lower smoking points for plant-based oils. Tropical oils are higher in saturated fat, so I don’t use this all the time!
Peep Lexi really eyeing her dad’s plate across the room
Calories per serving: 220 cal
Protein per serving: 31 g
Carbs per serving: 6 g
1 lb sea scallops
1 tablespoon coconut oil (melted)
2 tablespoon blackening seasoning (homemade recipe included)
Blackening seasoning (makes 8-10 servings):
2 tablespoon paprika
1.5 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground thyme
1 teaspoon pepper
½ teaspoon salt
¼ teaspoon cayenne pepper
1. Preheat skillet pan over medium high heat (if pan is not seasoned, make sure to spray it with some olive oil).
2. While pan is heating, melt coconut oil in small bowl in the microwave. Dip scallops into coconut oil, then coat in blackening seasoning. Set aside until pan is hot.
3. Add scallops to skillet and cook for 2-4 mins on each side (until they firm up slightly). Then remove from pan and enjoy!
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