Blackened Scallops with Dairy Free Creamed Spinach Recipe

Blackened Scallops with Dairy-Free Creamed Spinach

Ingredients

For the creamed spinach:

• 3–4 tbsp avocado oil, plus more as needed
• 32 ounces baby spinach, fresh (not frozen)
• 4 cloves garlic, minced
• 1 tsp crushed red pepper flakes (optional)
• 1 cup unsweetened full-fat coconut milk
• 1/2 cup low-sodium vegetable or chicken broth
• 2 tbsp arrowroot flour
• Juice of 1 lemon
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the blackened scallops:

• 24–32 ounces sea scallops (about 6–8 ounces per person, depending on appetite)
• Kosher salt (about 1–1¼ teaspoons total for seasoning)
• Blackening seasoning—homemade or store-bought
• 2–3 tbsp avocado oil for searing

Instructions

Make the creamed spinach

1. Heat a large skillet with tall sides over medium heat and add 1 tablespoon avocado oil. Working in batches, add a large handful of baby spinach at a time and gently toss until it is just wilted—softened but not soggy. Transfer each batch to a colander and let the spinach drain while you finish wilting the rest. This step helps remove excess moisture so the final sauce won’t be watery.
2. Once all the spinach is wilted and in the colander, wipe the skillet if needed, then add another tablespoon of avocado oil. Add the minced garlic and crushed red pepper flakes (if using) and sauté over medium heat until fragrant, about 30–60 seconds. Do not let the garlic brown.
3. Pour in the coconut milk and bring it to a gentle simmer.
4. In a small bowl, whisk the broth and arrowroot flour together to form a smooth slurry. Slowly pour the slurry into the simmering coconut milk while whisking constantly. The sauce will thicken within a minute. Reduce heat to low when the sauce is thickened.
5. Add the wilted spinach to the sauce and fold gently to combine. The sauce may appear a bit thick at first; as the spinach releases its juices the consistency will loosen and become smooth and creamy. Stir in the lemon juice, then season with kosher salt and freshly ground black pepper to taste. Keep the creamed spinach warm on very low heat while you cook the scallops.

Cook the scallops

1. Pat the scallops very dry with paper towels—this is essential for getting a good sear. Remove the small side muscle if it’s still attached.
2. Season both sides of the scallops generously with kosher salt and then coat with blackening seasoning.
3. Heat a cast iron or heavy skillet over medium-high heat until hot. Add 2–3 tablespoons of avocado oil; it should shimmer but not smoke. Carefully place the scallops in the pan, spaced so they don’t touch, and sear without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes more. Scallops cook quickly—look for an opaque center and a firm but slightly springy texture.

Serve

1. Give the creamed spinach a final stir to ensure a smooth, creamy consistency. Divide the spinach among plates and arrange the blackened scallops on top. Serve immediately.

Notes & Tips

• Dry scallops thoroughly before seasoning to achieve the best sear.
• When wilting spinach in batches, use just enough oil to prevent sticking; spinach reduces a lot in volume.
• Arrowroot thickens quickly—mix it with cold liquid first to avoid lumps and add it slowly to a simmering sauce.
• If you prefer a milder dish, reduce or omit the crushed red pepper flakes and adjust the blackening seasoning to taste.
• Serve with a wedge of lemon for extra brightness, or pair with a simple side like roasted potatoes or cauliflower rice for a low-carb option.

Additional Info

Author: Alex Snodgrass

Servings: 4 people

Nutrition information is approximate and should be used only as a general guide.

Like this recipe? Leave a comment below and share your variations or tips—did you swap the coconut milk for another dairy-free alternative or adjust the seasoning? I’d love to hear how you made it your own.