Recipes

Prep time: 30min • Cook time: 50 min • Yield: 2 servings Ingredients Parsnips 1 ½ cups (about 6 ounces), peeled 1-inch cubed parsnips 1 teaspoon coconut oil, melted Fine sea salt, to taste Scallops 1 pound bay scallops 2 teaspoon coconut oil 1 teaspoon minced garlic 5 ounces baby spinach leaves 1 pint grape tomatoes paprika, garnish 1 tablespoon chopped parsley 1 lemon cut into wedges Directions Prepare the parsnips. Preheat the oven to 400 degrees. Line a rimmed baking sheet with cooking spray. Combine parsnips and melted coconut oil in a medium bowl and toss well. Spread the parsnips on the prepared baking sheet and season lightly with salt. Bake for 12- to 15-minutes, until just tender. Meanwhile, dry the scallops with paper towel. Melt the coconut oil in large skillet over high heat. Add the scallops and sear for approx. 2-minutes on each side. Transfer the scallops to a dish and set aside. Add the garlic and spinach to the pan, cover with a lid and cook for 2-minutes. Transfer the spinach to a bowl and set aside. Add tomatoes to the pan and sauté for 1-minute. Season the tomatoes with salt and pepper. Add the scallops back to the pan and heat for 1-minute more. Serve the scallops, paprika and parsley sprinkled over with spinach, tomatoes and parsnips on the side with 2 to 4 lemon wedges per serving (lemon wedges serve as a garnish and can be squeezed over the finished food).