Simple Seared Scallops w/ Lemon Rosemary Broccoli

Serves: 1


2 teaspoons coconut oil
Salt and pepper, to taste
1 cup broccoli florets
1 sprig fresh rosemary
1 Tablespoon fresh squeezed lemon juice
4 large sea scallops (approximately 4 ounces total)
ΒΌ cup diced fresh tomato, optional


  • In a large skillet over medium-high heat, warm 1 teaspoon coconut oil, then add broccoli and rosemary. Sprinkle salt and pepper on, to taste. Cook broccoli, stirring often, until tender, about 8 minutes. Turn off heat, discard rosemary sprig and toss broccoli with lemon juice. Transfer to serving plate and set aside.
  • Return pan you used to cook broccoli to medium-high heat and add remaining 1 teaspoon coconut oil.
  • When pan is hot, add scallops. Sprinkle with fresh ground black pepper to taste and cook 2-3 minutes per side, until cooked through (do not overcook or scallops will become tough).
  • Transfer scallops to serving plate with broccoli. Serve immediately with fresh diced tomato and lemon wedge if desired.