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
1/4 cup white wine
optional spices (salt, pepper, cayenne pepper, paprika, garlic powder)
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