Walnut Encrusted Sea Scallops


Walnut Encrusted Sea Scallops -- #paleo #clean


12 ounces
Wild Sea Scallops
1⁄2 cup
Almond Meal
1 cup
Walnuts (crushed)
2 tablespoons
Coconut Oil
1⁄8 cup
Yellow Mustard
1⁄8 cup
Brown Mustard
1⁄4 cup


  1. Defrost Sea Scallops according to package.
  2. Set out 3 small bowls, one with almond meal, one with eggs (stirred with fork), and one with crushed walnuts.
  3. Melt 2 Tbsp Coconut Oil over medium high heat in a skillet. 
  4. Coat each sea scallop with almond meal, then dip it in the egg mixture, then coat with crushed walnuts. Add into hot skillet. Repeat for 6 scallops. 
  5. Cook for approximately 4 minutes on each side, flipping carefully with tongs to keep the coating in tact.  Scallops should be opaque white and not translucent when fully cooked.
  6. Combine the sauce ingredients in a small bowl: yellow mustard, brown mustard, and honey. 
  7. Dip scallops in the sauce and enjoy!

Yields 12 Scallops