Simple Seared Scallops with Lemon Rosemary Broccoli

Ingredients

2 teaspoons coconut oil

Salt and pepper, to taste

1 cup broccoli florets

1 sprig fresh rosemary

1 Tablespoon fresh squeezed lemon juice

4 large sea scallops (approximately 4 ounces total)

¼ cup diced fresh tomato, optional

Instructions

In a large skillet over medium-high heat, warm 1 teaspoon coconut oil, then add broccoli and rosemary. Sprinkle salt and pepper on, to taste. Cook broccoli, stirring often, until tender, about 8 minutes. Turn off heat, discard rosemary sprig and toss broccoli with lemon juice. Transfer to serving plate and set aside.

Return pan you used to cook broccoli to medium-high heat and add remaining 1 teaspoon coconut oil.

When pan is hot, add scallops. Sprinkle with fresh ground black pepper to taste and cook 2-3 minutes per side, until cooked through (do not overcook or scallops will become tough).

Transfer scallops to serving plate with broccoli. Serve immediately with fresh diced tomato and lemon wedge if desired.