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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
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!
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe!
Out of curiosity, I noticed that creamed spinach in the halibut Florentine has different ingredients, specifically nutritional yeast. I was wondering what the difference is? We LOVE your creamed spinach in this house! Thanks!
This was amazing, and SO quick and easy!
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!
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!
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!
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.
Made it tonight! Thanks for sharing! Love the blackening seasoning too. It was a hit!!
So glad you love it!
So good! Will be making again
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?
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.
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!