Low Sodium Lemon-Dill Scallop Spoons

Total time25 min

Prep time15 min

Cook time10 min

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Ingredients

4 servings

For the scallops

12 large sea scallops (about 1 lb), side muscle removed
1 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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½ tsp fine sea salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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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