Anti Inflammatory Lemon-Dill Scallop Spoons
Total time25 min
Prep time15 min
Cook time10 min
4.6(12)
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Learn more →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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