Lemon Scallop Salad
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.
Ingredients
- 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
Instructions
- 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!
Notes
- Feel free to swap out herbes de Provence for different spices or herbs. Thyme, tarragon, parsley, chives and basil pair nicely with scallops.