Lemon-Dill Scallop Spoons

Total time25 min

Prep time15 min

Cook time10 min

4.6

(12)

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Ingredients

4 servings

For the scallops

12 large sea scallops (about 1 lb), side muscle removed
1 tbsp coconut oil
½ tsp fine sea salt, divided

For the lemon-dill sauce

¼ cup full-fat coconut milk
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh dill, finely chopped
1 small clove garlic, finely grated
¼ tsp ground turmeric

For serving

12 belgian endive leaves or 12 thick cucumber rounds (about ½ inch), hollowed slightly
fresh dill sprigs, for garnish (optional)
lemon wedges, for serving (optional)

Instructions

1
Whisk together the coconut milk, lemon juice, lemon zest, chopped dill, grated garlic, turmeric, and a pinch of the sea salt in a small bowl until smooth. Set aside.
2
Pat the scallops completely dry on both sides with paper towels, then season the top and bottom of each with the remaining sea salt.

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