Coconut Lemon Scallop Salad

Have you ever wondered what the difference is between a raw, extra virgin coconut oil and expeller pressed coconut oil?

The main difference is that expeller pressed coconut oil is more heat stable making it safer for cooking at medium to high temperatures. It’s also flavourless and odorless so you won’t get a coconut taste or smell infused into your food.

Try this simple pan-cooked scallop dish that uses coconut oil – so much great flavour when coconut oil and lemon juice come together.

Coconut Lemon Scallop Salad

INGREDIENTS: (serves 1)

4 dry sea scallops

2 cups arugula

1 tbsp. coconut oil (expeller pressed)

1 tbsp. olive oil

1/2 lemon

1 tsp. herbes de Provence (thyme, marjoram, savory, rosemary, hyssop, bay leaf)

Sea salt to taste

Note: Feel free to swap the herbes de Provence for different herbs.

INSTRUCTIONS:

1. Using a shallow pan, heat coconut oil over medium-high heat.

2. Place scallops in pan (scallops should sizzle once they hit the pan), reduce heat to medium and cook for 3-4 minutes per side.

3. Once scallops are cooked, squeeze half a lemon into pan and coat scallops in the juice.

4. Place arugula onto a plate and top with scallops, pan juices, olive oil, dried herbs and sea salt.

5. Toss ingredients together and enjoy!

Did you know? The MCFA (medium chain fatty acids) in coconut oil boost your metabolism and help your body use fat for energy, which can lead to weight loss, an increase in energy, accelerated healing and improved immunity.