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Blackened Scallops over Wilted Greens and Snap Peas

We don’t eat red meat frequently in our household, but seafood is something I’m open to having on a weekly basis.  My taste buds have an infinity for all types, from rich wild salmon to light wild shrimp, I truly enjoy foods from the sea.  Sea scallops make an easy dinner, they are quick cooking and pair well with most vegetables. However they do cook so quick, that it’s easy to overcook – so take it easy on the cooking time, about 3-4 minutes is all you need.   I serve mine over a bed of wilted greens and snap peas, but you can use any vegetables you want, they also pair particularly well with asparagus and swiss chard.

Blackened Scallops over Wilted Greens and Snap Peas

Serves 4


2 T. 4th & Heart Himalayan Pink Sea Salt Ghee (could also use high heat coconut oil)

16 large sea scallops, patted dry

½ tsp. sea salt

1 tsp. cajun seasoning

½ tsp. ground black pepper

2 heads of watercress or 2 cups spinach

2 shallots, sliced thin

2 cloves garlic sliced thin

1 cup sugar snap peas, sliced thin on mandolin

¼ cup organic vegetable or chicken broth

squeeze of lemon


Prepare snap peas by cleaning, cutting ends and thinly slicing on mandolin (about ½ inch thick). Wash and set aside the watercress or spinach leaves.

Dry scallops and generously season both sides with the Cajun seasoning, sea salt, and pepper.

Heat a large skillet over medium-high heat. Add the ghee to pan; swirl to coat. Add scallops to pan and cook 3 minutes or until done, turn once 2 minutes/caramelized on one side. Remove scallops from pan; cover to keep warm and keep heat on pan, turned to medium.

Add shallots, garlic, and snap peas with a pinch of salt to the drippings in pan; sauté 2 minutes. Add broth to pan; bring to a boil and add the watercress or spinach. Toss once, turn off heat. Layer greens and snap peas on bottom of serving dish, layer scallops on top and finish with a squeeze of lemon.



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