I just whipped up this recipe for dinner tonight, and it was so good I had to share it immediately. This easy Blackened Scallops with Dairy-Free Creamed Spinach recipe is a winner!
My initial plan was to share this on Instagram– but I couldn’t fit the whole dang recipe in the caption of the post. So here we are! haha. I tried to shorten it, but fear that some of the tips/tricks included would cause an error in your kitchens and we CAN’T HAVE THAT CAN WE?
I hope you enjoy this delicious and simple dinner! Goodnight! xo
Blackened Scallops with Dairy-Free Creamed Spinach
For the creamed spinach:
- 3-4 tbsp avocado oil or more as needed
- 16 ounces baby spinach fresh not frozen
- 2 cloves garlic minced
- ½ tsp crushed red pepper flakes optional
- ½ cup unsweetened full fat coconut milk
- ¼ cup low-sodium vegetable or chicken broth
- 1 tbsp arrowroot flour
- Juice of ½ lemon
- Kosher salt to taste
- Freshly ground black pepper to taste
Make the Creamed Spinach:
- Heat a large skillet with tall sides over medium heat. Add 1 tbsp of the avocado oil and 2 really large handfuls of baby spinach (or as much as you can fit into the skillet), cook, gently tossing/folding the spinach until it is slightly wilted. You don’t want it completely soggy/cooked yet-- just sorta cooked. Transfer the slightly wilted spinach to a colander and set in the sink. Continue to slightly wilt your spinach in batches, adding oil as needed, until all of your spinach is in the colander. Keep the colander in the sink while you prepare the cream sauce.
- Add 1 more tablespoon of avocado oil to the same skillet along with the garlic and pepper flakes (if using) and cook, stirring, until the garlic is fragrant but not burnt-- about 1 minute. Pour in the coconut milk and bring to a light simmer.
- Meanwhile, in a small bowl whisk together the broth and arrowroot flour until well combined to make a slurry.
- Pour the slurry into the skillet and whisk to combine. The sauce will thicken very quickly (about 1 minute). When thickened, reduce the heat to low and add the wilted spinach into the sauce and fold to combine. (You’re going to think it’ll be too thick-- but just trust me ok… I know the sauce is gummy looking but the juices/water from the spinach helps loosen it up with time).
- Stir in the lemon juice and leave the skillet on low, stirring occasionally, while you cook your scallops.
Make the Scallops:
- Heat a cast iron skillet over medium-high heat. While it’s heating, pat the scallops very dry with a paper towel. Season generously on both sides with kosher salt and blackening seasoning.
- Add oil to the hot skillet and once it is hot, but not smoking, carefully place your scallops in the hot oil and cook until golden brown on both sides, 2-3 minutes per side.
- To serve, stir the creamed spinach once more (the consistency should be perfect by now! Creamy and not watery, and also not gummy. Divide amongst two plates and serve with the blackened scallops!