It’s always about layering the best ingredients you can find.
Coconut Creamed Greens and Scallops
- 1 pound wild caught scallops
- 2 Tbsp bacon fat, coconut oil, butter, ghee or olive oil
- 1 cup rice or quinoa made with 1 cup water and 1 cup bone broth
- 1 bunch fresh organic greens: kale, collards, chard, spinach, beet greens, or bok choy
- 1 shallot
- 1 can whole fat coconut milk
- Fresh grated nutmeg
- sea salt and optional cayenne pepper to taste
- Make the rice first, the rest will finish within the 20 minutes it takes to cook your grains (quinoa would be yummy too)
- Wash the rice or quinoa a few times, strain, and bring 2 cups of liquid to a boil. I prefer 1 cup water and 1 cup bone broth.
- Pour in rice, cover, and turn to lowest setting for 20 minutes
- Chop the shallot into small pieces, any onion would suffice
- Wash and cut the greens into very small ribbons
- Melt 1 Tbsp of healthy fat into the pan on medium heat
- Add shallot for 2-3 minutes and then add the greens on top
- Season with sea salt and (a touch of cayenne if you like heat)
- When greens are wilted 2-3 minutes, add the coconut milk
- Turn down to low and simmer gently
- Melt the other tablespoon of fat into another pan
- Season the scallops lightly with sea salt and ( a touch of cayenne pepper for heat) add to the hot pan
- Sear for 1-2 minutes on each side, careful not to overcook!
- Grate the nutmeg over the greens before serving
- Turn off heat to scallops and squeeze a lemon over the top
- Serve 3-4 scallops per person on top of the greens and over the rice