Blackened Scallops with Dairy-Free Creamed Spinach As seen on The Defined Dish Bookmark recipe Print recipe Download recipe Share Total Time 20 minutes Cook Time 20 minutes Rating 5 out of 5 stars (8) Ingredients 2 servings 3-4 tbsp avocado oil (or more as needed)16 ounces baby spinach (fresh not frozen)2 cloves garlic (minced)½ tsp crushed red pepper flakes (optional)½ cup unsweetened (full fat coconut milk)¼ cup low-sodium vegetable or chicken broth1 tbsp arrowroot flourJuice of ½ lemonKosher salt (to taste)Freshly ground black pepper (to taste)12-16 ounces sea scallops (I use Fish Fixe Scallops (ou can use my code DEFINEDDISH to receive $15 off your order. )Kosher saltBlackening seasoning (I use homemade, recipe linked, but you can use storebought)2-3 tablespoons of avocado oil Calories AmericanDinnerSautéingGluten-FreeIntermediateHealthyDairy-FreeVegetablesSeafoodPescatarianSpicySavoryMain Courses ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Make the Creamed Spinach: Step 2 Heat a large skillet with tall sides over medium heat. Add 1 tbsp of the avocado oil and 2 really large handfuls of baby spinach (or as much as you can fit into the skillet), cook, gently tossing/folding the spinach until it is slightly wilted. You don’t want it completely soggy/cooked yet-- just sorta cooked. Transfer the slightly wilted spinach to a colander and set in the sink. Continue to slightly wilt your spinach in batches, adding oil as needed, until all of your spinach is in the colander. Keep the colander in the sink while you prepare the cream sauce. Step 3 Add 1 more tablespoon of avocado oil to the same skillet along with the garlic and pepper flakes (if using) and cook, stirring, until the garlic is fragrant but not burnt-- about 1 minute. Pour in the coconut milk and bring to a light simmer. Step 4 Meanwhile, in a small bowl whisk together the broth and arrowroot flour until well combined to make a slurry. Step 5 Pour the slurry into the skillet and whisk to combine. The sauce will thicken very quickly (about 1 minute). When thickened, reduce the heat to low and add the wilted spinach into the sauce and fold to combine. (You’re going to think it’ll be too thick-- but just trust me ok… I know the sauce is gummy looking but the juices/water from the spinach helps loosen it up with time). Step 6 Stir in the lemon juice and leave the skillet on low, stirring occasionally, while you cook your scallops. Step 7 Make the Scallops: Step 8 Heat a cast iron skillet over medium-high heat. While it’s heating, pat the scallops very dry with a paper towel. Season generously on both sides with kosher salt and blackening seasoning. Step 9 Add oil to the hot skillet and once it is hot, but not smoking, carefully place your scallops in the hot oil and cook until golden brown on both sides, 2-3 minutes per side. Step 10 Serve: Step 11 To serve, stir the creamed spinach once more (the consistency should be perfect by now! Creamy and not watery, and also not gummy. Divide amongst two plates and serve with the blackened scallops!
