Paleo Fire tomato “cream” sauce scallops over garlic spinach!

February 4, 2018

 

Ingredients:

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 

 

 

 

Directions:

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. 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Featured Posts

Paleo Fire tomato “cream” sauce scallops over garlic spinach!

February 4, 2018

1/2
Please reload

Recent Posts

March 28, 2018

February 13, 2018

February 6, 2018

January 31, 2018

January 16, 2018

January 1, 2018

Please reload

Archive