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

• 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

1. Prepare the parsnips. Preheat the oven to 400 degrees. Line a rimmed baking sheet with cooking spray.
2. 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.
3. Bake for 12- to 15-minutes, until just tender.
4. Meanwhile, dry the scallops with paper towel.
5. Melt the coconut oil in large skillet over high heat.
6. Add the scallops and sear for approx. 2-minutes on each side. Transfer the scallops to a dish and set aside.
7. 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.
8. 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.
9. 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).