06.02.21

Blackened Scallops with Dairy-Free Creamed Spinach

Blackened Scallops with Dairy-Free Creamed Spinach

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

Blackened Scallops with Dairy-Free Creamed Spinach
Serves: 2 people
Print
5 from 4 votes
Cook Time20 mins

Ingredients

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

For the Blackened Scallops:

  • 12-16 ounces sea scallops I use Fish Fixe Scallops (ou can use my code DEFINEDDISH to receive $15 off your order.
  • Kosher salt
  • Blackening seasoning I use homemade, recipe linked, but you can use storebought
  • 2-3 tablespoons of avocado oil

Instructions

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.

Serve:

  • 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!

11 Comments

  • Reply
    Michelle Hubbard
    July 2, 2021 at 12:50 pm

    This was amazing, and SO quick and easy!

  • Reply
    Erin
    June 15, 2021 at 8:21 pm

    5 stars
    This recipe is so easy, so quick, and so delicious! Will definitely be one of those recipes I go to again and again. Thanks for sharing!

  • Reply
    Lauren Dietrich
    June 13, 2021 at 1:46 am

    5 stars
    I made these tonight for my extended family, and multiple people commented that they were the best scallops they have ever had! Used the cayenne, and it was the perfect amount of spice/flavor!

  • Reply
    Anna
    June 9, 2021 at 11:50 pm

    Great and easy recipe! I will say, once the red pepper flakes hit the hot pan, we we’re coughing for about 5 minutes! Just something to be aware of as you’re making this and decide to add the pepper flakes!

  • Reply
    Vanessa
    June 7, 2021 at 12:20 am

    Scallops were amazing! I didn’t realize they were so easy to make. I didn’t have arrowroot so I started w cassava flour then switched to corn starch per google. Needless to say it was gummy so I added additional coconut milk and some water but I’m sure i lost flavor. I’ll have to try it again following the recipe to the T.

  • Reply
    Lauren
    June 6, 2021 at 11:50 pm

    5 stars
    Made it tonight! Thanks for sharing! Love the blackening seasoning too. It was a hit!!

    • Reply
      Alex
      June 7, 2021 at 12:20 pm

      So glad you love it!

  • Reply
    Lisa G
    June 4, 2021 at 1:23 am

    5 stars
    So good! Will be making again

  • Reply
    Hannah Mount
    June 2, 2021 at 8:46 pm

    Hi Alex! Excited to try this. I love cooking with full fat coconut milk as a healthier alternative but my husband unfortunately is not a fan of the taste (anything over 1/4 cup is a no go). Do you have any sub suggestions that might work in this recipe?

    • Reply
      Alex
      June 3, 2021 at 12:32 pm

      I suggest using dairy-free creamer (I use Nutpods Original creamer) or heavy creamer as a sub. If you are using the nutpods, i just recommend you let it come to room temp first so that it is less likely to curdle.

  • Reply
    Kelly @ Turned up to Eleven!
    June 2, 2021 at 3:29 pm

    This sounds SO good! I purchased Arrow Root when I first got your cookbook and thought to myself – I’m only going to use this once. I’m so glad I tried it – I love using it! I have used it mostly with your recipes but find myself grabbing it when I’m cooking on my own to thicken sauces etc. Thanks so much for all the great tips!

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