Yield: 2 servings
INGREDIENTS:
6 good-sized sea scallops, shelled and cleaned
5 oz. mushrooms, sliced
6 oz. spinach, washed and stems trimmed
Fresh nutmeg, for grating
3 tbsp. of ghee
2 tsp. coconut oil
Sea salt and freshly ground black pepper to taste
Directions:
- Melt 1 tbsp. of ghee in a skillet placed over a medium-high heat.
- Once the ghee is warm and slightly sizzling, add the mushrooms to the skillet and cook for a minute.
- Add the spinach and cook for another minute.
- Drain the juices from the pan and strain the spinach into a bowl using a colander or a sieve.
- Keep the juices in a separate bowl.
- Set the spinach and mushrooms aside, but keep the skillet handy.
- In another skillet, heat up the coconut oil over a medium-high and add the scallops.
- Sauté the scallops for a few of minutes without touching them
- Add 1 tbsp. of ghee
- Flip the scallops over, season to taste with salt and pepper, baste them with the oil from the pan, and let them cook for another minute or two.
- Bring the juices from the spinach and mushrooms back to the pan you used for the vegetables and add the remaining ghee.
- Over a medium heat, whisk everything together, and season to taste with salt, pepper, and a fresh grating of nutmeg.
- Arrange the scallops on top of the vegetables and pour some of the sauce on top.