I thawed some big sea scallops. I placed them on a coconut oil covered cookie sheet.
I topped them with some of my favorite herbs - I used basil, minced garlic and Celtic Sea Salt Blend this time. Then I put a bit of grass-fed butter on each scallop. (I have also done them with olive oil, or coconut oil) Salt and pepper. I popped them under the broiler and timed them for 2 minutes.
I grabbed a big skillet and wiledt a big container of organic spinach with a tsp of coconut oil, a 1/2 cup of chicken stock and half a red onion, diced. I kept the lid on for a few minutes.
When the timer went off, I took the scallops out of the oven and turned them over and placed them back under the broiler for 3-4 minutes.
Then, everything was done. I love how this looked with the scallops on a bed of greens. We had broccoli on the side and used my oldest dishes - they used to be my grandmother's.
Did you know that broiling your scallops keeps them from shrinking? I used to cook them in a pan on top of the stove, but fussed about how expensive they were, and that they shouldn't shrink like that. Problem solved. Quick dinner. What more could you want?