This Lemon Scallop Salad is a light and fresh salad recipe! It’s easy and quick to prepare with simple ingredients like scallops, arugula and lemon. Enjoy this delicious AIP, paleo & keto salad for lunch or dinner.
Have you ever wondered what the difference is between 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.
I usually recommend expeller-pressed coconut oil for cooking and baking. Raw extra virgin coconut oil is best used in smoothies, raw/no-bake desserts and snacks.
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.
What you need for Lemon Scallop Salad:
- Dry sea scallops
- Coconut oil
- Extra virgin olive oil
- Herbes de Provence (or other spices of choice)
Feel free to swap out herbes de Provence for different spices or herbs. Thyme, tarragon, parsley, chives and basil pair nicely with scallops.
Looking for more fresh salad recipes? You’re going to love these …
Lemon Scallop Salad
- 4 dry sea scallops
- 2 cups arugula
- Juice of 1/2 lemon
- 1 tbsp expeller-pressed coconut oil
- 1 tbsp extra virgin olive oil
- 1 tsp herbes de Provence, or other spices of choice
- Sea salt, to taste
- In a stovetop pan, heat coconut oil over medium-high heat.
- Place scallops in pan (scallops should sizzle once they hit the pan), reduce heat to medium and cook for 3-4 minutes per side.
- Once scallops are cooked, turn off heat and squeeze half a lemon into pan and coat scallops in the juice.
- Place arugula onto a plate and top with scallops, pan juices, olive oil, spices and sea salt.
- Toss ingredients together and enjoy!
- Feel free to swap out herbes de Provence for different spices or herbs. Thyme, tarragon, parsley, chives and basil pair nicely with scallops.