Coconut and Curry Scallops

Thanksgiving was yesterday and since I was stuffing myself with all the leftovers for lunch, I needed to mix it up a little for my dinner.

I prefer fresh sea scallops, however, I didn’t feel like fighting the Black Friday traffic and going to the grocery store, so I thawed some bay scallops that I had in my freezer. Since I haven’t had a good curry in a while (and quite frankly, I’ve never made one myself!), I decided to try it out! I think it turned out delicious, so here is my recipe:

INGREDIENTS:
Ginger
Cinnamon
Garlic
Curry Powder
Turmeric
Fennel Seeds
Coriander Seeds
French Grey Sea Salt
Extra Virgin Organic Coconut Oil
Bay Scallops

METHOD:
1. Toast the ginger, cinnamon, garlic, curry powder, turmeric, fennel seeds, coriander seeds, and pinch of French grey sea salt in an enameled cast iron pan on low flame.

2. Add a spoonful of the organic coconut oil and stir it on low flame until the fragrance of the spices permeates the oil.

3. Add the scallops and stir, cooking for an additional 60 seconds. Do not overlook the scallops. (If you use fresh sea scallops, cook on one side for 60 seconds, then flip them and cook for an additional 30 seconds.

4. Being that this is a low-carb keto blog, I did not make rice or any carb accompaniment. I also plated the juices from the pan (coconut oil mixed with the juices from the scallops.

Bon appétit!

XOXO,
Heather

Coconut and Curry Scallops

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