Prep Time: 25 minutes
Cook Time: 10 minutes
Yields: 4 servings
2 tablespoons olive oil
2 cloves garlic, chopped
2 cups cherry tomatoes, cut in half
1/3 cup parsley, chopped
1/8 teaspoon chili flakes
salt and pepper
1 pound scallops
Heat a large saucepan over a medium flame. Add coconut oil. When the oil is hot, add garlic and cook for 2 minutes. Add tomatoes, parsley and chili flakes. Cover with a lid, stirring occasionally and cook for 10-15 minutes or until tomatoes are soft. Taste for salt and pepper.
While the tomatoes are cooking, season both sides of each scallop with salt and pepper.
Heat another pan with coconut oil. Once hot, add scallops. Sear for 2 minutes on one side. Flip and sear for 1 minute on the second side.
Add warm tomatoes to a platter and place scallops on top. Taste for salt and serve warm.
Download the recipe PDF here.