Paleo Scallops Florentine [Whole 30, GF, Dairy-Free]

This scallops dish is the perfect meal to make when you're craving something a bit more upscale, without the extra work or price-tag. It takes just a few minutes to throw together, is full of leafy greens, creamy flavor and protein-packed from the seafood and nutritional yeast.

This dish is also super versatile, feel free to sub the scallops for any white fish, choose between kale or spinach, and if you're out of peppers, throw in a tomato instead! Enjoy!

Serves 4 
Ingredients:
1 1/4 lbs. fresh sea scallops (about 16-20 medium scallops)
1 tablespoon extra virgin olive oil
1 cup diced red or yellow bell pepper
2 cloves minced garlic 
1 1/2 cups chopped kale or baby spinach
1 cup light coconut milk 
4 tablespoons nutritional yeast 
Salt and pepper, to taste

In a large skillet over medium heat add 1 tablespoon of olive oil, red or yellow bell pepper and garlic and cook for about 4 minutes.

Add spinach or chopped kale and season with a salt and pepper, to taste. Sauté until the greens wilt down. Add coconut milk and nutritional yeast and mix well until the mixture thickens and you have a creamed spinach. 

Season scallops with salt and pepper on both sides. On a lightly oiled skillet on medium high heat, cook scallops until golden brown, about three to four minutes on each side, or until fully cooked.


Divide the greens between four plates, with scallops served over. Garnish with fresh pepper and lemon wedges, if desired.