12 oz scallops

1 TBSP olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced

1/4 cup sun-dried tomatoes, chopped, packed in oil

12 oz mushrooms, sliced

12 oz. baby spinach, fresh

1/2 cup coconut milk 

1/4 cup white wine

optional spices (salt, pepper, cayenne pepper, paprika, garlic powder)

 

Preparation

Preheat oven to 375 degrees.

In a saute pan, heat olive oil, and saute onion until translucent.

Add sun-dried tomatoes, mushrooms, and garlic.

Add the white wine, cover and cook for about 5 minutes, until mushrooms are soft and tender.

Add spinach and cook until wilted.

Pour coconut milk over everything and mix well.

Pour all ingredients onto a baking dish.

Place scallops over top of spinach mixture. Bake for 15 minutes.

Seared the scallops on both sides for about 1-2 minutes just to get a nice crust on them before baking