Lemon Coconut Scallops and Roasted Brussels Sprouts
Prep time
Cook time
Total time
Serves: 2
  1. Place the halved Brussels sprouts in a pan with high sides.
  2. In a small bowl, whisk together ½ cup coconut milk beverage, 1 tablespoon lemon juice, and season the blend with salt and pepper, to taste. Pour over top of the sprouts.
  3. Top the sprouts with lemon slices and roast for 25 minutes, or until slightly brown.
  4. While the Brussels are roasting, lightly season the scallops with salt and pepper.
  5. Heat the oil in a non-stick pan over medium-high heat. Sear the scallops for 1 ½ minutes per side.
  6. Remove scallops to a plate, add 1 ½ cups coconut milk, shallots and 1 tablespoon lemon juice to the pan. Reduce the heat to medium, and simmer.
  7. When the sauce has reduced by half, add the scallops and cook until just cooked through; do not overcook.
  8. Plate the scallops, simmer the sauce a little longer to reduce it further, then pour on top of scallops.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/lemon-coconut-scallops-roasted-brussels-sprouts