I love when I find large Sea Scallops on sale at the seafood counter. The problem is, more often than I like to admit, I over cook them and end up with tasting like rubber.
In this recipe, I quickly sear the scallops in oil and then remove them from the pan in order to cook the outside while sealing in the natural sweetness. I returned them to the pan just long enough to cover them with the creamy (nondairy) sun dried tomato sauce.
2 tbs Avocado Oil
2 cloves Garlic, minced
1/2 Onion, diced
1 pound Sea Scallops, patted dry
1/2 cup white wine (substitute cooking wine or broth)
5 oz jar Sun Dried Tomatoes, oil drained
1 cup Almond Milk
1 tsp Sea Salt
1/2 tsp Black Pepper
1 tsp Dried Basil
1 tsp Dried Oregano
2 tbs Nutritional Yeast (optional but adds a cheesy flavor)
1 tbs Arrowroot Powder mixed with 1 tbs Coconut Milk
3 cups Spinach, roughly chopped
Heat oil in a large skillet over medium-high heat. Add garlic and onions to saute 2 minutes.
Add scallops to the pan and cook 2 minutes each side or until translucent. Remove from pan and set aside.
Add sun dried tomatoes and white wine to the pan and cook until liquid is reduced by half (about 3 or 4 minutes).
Add the almond milk and bring to a gentle simmer. Stir in spices, herbs and nutritional yeast if using.
Quickly whisk in the arrowroot and coconut milk mixture and simmer until the mixture starts to thicken.
Add spinach and cook until wilted, then turn off heat and add scallops back to the pan to coat with sauce.