Please enable javascript in your browser to view this site!

Scallops with Garlicky Spinach and White Beans

Active Time: 25-30 minutes / Cook Time: 20 minutes / Total Time: 25-30 minutes

Makes 2 servings, with leftover spinach and beans for lunch


  • 2 tablespoons coconut oil divided
  • 1/2 medium onion, sliced into thin halfmoons
  • 15 oz. baby spinach, or 2 large bunches
  • large leaf spinach, stemmed and washed well
  • 4 garlic cloves, peeled and minced
  • 2 (15 oz.) cans cannellini beans, rinsed and drained
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons lemon juice
  • 10 sea scallops, rinsed and patted dry
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • ground black pepper for serving (optional)
  • extra virgin olive oil for serving (optional)


  1. Heat 1 tablespoon coconut oil in a large sauté pan over medium heat. Add onion and cook, stirring occasionally, until onion is softened, 5-7 minutes. Add spinach and garlic and use tongs to combine with the onions. When the spinach is just wilted, stir in the beans and salt. Add a splash of water if the pan is dry and cook 5-7 minutes, or until beans are warmed through. Remove from heat and cover to keep warm.
  2. Heat remaining coconut oil in a medium sauté pan over medium-high heat. Sprinkle the scallops with 1/4 teaspoon each salt and pepper and add to the hot pan. Cook, undisturbed, 2-3 minutes, flip and repeat. Scallops should be just translucent in the middle. Stir lemon juice into spinach.
  3. Place 1/4 spinach mixture on each of two plates. Top with five scallops per person. Add freshly ground black pepper and a drizzle of olive oil to each serving, if desired.
  4. 4. Use the other half of the spinach mixture to make tomorrow’s lunch, according to your prep and cook schedule.