1-2 lbs of wild caught jumbo scallops (depending on how many you are serving. One lb. is about 8 scallops)
1 lb of fresh spinach washed and drained
1 can of paleo approved coconut milk
1 large pack of cherry tomatoes
1/2 sweet onion
1 tsp of cayenne pepper
4 cloves of garlic
1 tsp of oregano
Salt and pepper to taste
Preheat oven to 475
Blend coconut milk, tomatoes, 3 cloves of garlic and onion in food processor while oven is heating.
Rinse scallops in cold water and place in a small baking pan.
Top with “cream” sauce and bake until mixture boils. Roughly ten minutes.
Sauté spinach on stove top while scallops cook. Add salt and pepper, as well as last clove of garlic (minced).
Top spinach with scallops and spoon over sauce.
**white wine can be added to cream sauce for added flavor. 1/4 cup.