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Sauteed Maine Diver Scallops2

Sautéed Maine Diver Scallops

  • Author: Tina Turbin


True “Diver” scallops are those that are hand harvested from the ocean floor by professional fishermen. Quick meal prep with scallops and a delicious lemon & garlic seasoning on a bed of pureed spinach and garlic, flanked by sliced watermelon radishes, shaved pecorino and lemon vinaigrette with black sesame seeds…CLEAN EATING at its finest!


  • Scallops:
  • 3 tablespoons ghee
  • 1 ½ tablespoons FlavorGod Lemon & Garlic Seasoning
  • 1 teaspoon olive oil
  • 1 pound Large scallops (I prefer Jumbo or Diver)
  • Spinach:
  • 1 pound spinach
  • 2 cloves garlic (or more to taste)
  • 1 tablespoon ghee
  • ½ cup pine nuts
  • Salt to taste
  • Salad:
  • Amount is up to you:
  • Watermelon radishes
  • Shaved Pecorino Romano (sheep’s milk) cheese
  • Light vinaigrette (any you prefer)
  • Black sesame seeds


  1. Scallops:
  2. Combine ghee and seasoning in a bowl.
  3. Heat your olive oil in your pan on medium.
  4. Add your ghee mixture and heat.
  5. Add your dry scallops but do not crowd them.
  6. Let sear on one side (about 2 minutes).
  7. Flip them over and finish cooking ( 3-4 minutes on medium until done throughout).
  8. Do not overcook.
  9. Spinach:
  10. Heat pan and sauté garlic in the ghee.
  11. Add spinach and let cook down, 2 minutes.
  12. Squeeze out extra liquid from spinach.
  13. Place spinach, garlic and fresh pine nuts in a Vitamix or blender.
  14. Whip only until blended.
  15. Salt to taste.
  16. Dish spinach mixture onto a plate and place the scallops on top.
  17. Salad:
  18. Slice your radishes very thin, using a mandolin or sharp knife.
  19. Toss in a bowl with your cheese and vinaigrette.
  20. Add salad to your plate and top with black sesame seeds.
  21. Enjoy!

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Tina Turbin

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