Scallops in Teriyaki sauce with coconut chips has a flair of Asian infused flavors. Served with rice or salad on the side makes this dish a delicious light meal.
Rinse the scallops and place them in a small bowl. Add the coconut aminos and coconut milk to the bowl and gently mix the scallops with the sauce. Set aside for 5 minutes
While the scallops are marinating, make the Paleo Teriyaki Sauce by combining the ingredients in a small. Mix well and set aside.
Place ½ of the 3.17 oz bag of the Dang Food's Coconut Chips in a blender and pulse a couple of times to make flakes but do NOT over pulverize it. You want small pieces and not powder. Set aside until serving. ½ bag should yield about ¼ Cup of coconut flakes.
In a cast iron skillet, heat the coconut oil until hot.
Take out each scallop from the bowl and pat dry.
Place the dried scallops in the skillet and do not crowd them.
Cook the scallops for 4-5 minutes on each side until browned.
When the scallops are cooked, place them on the serving platter. Garnish with drizzle the teriyaki sauce, toasted coconut flakes and some of the chips from the bag, and chopped scallions before serving. Serve with Toasted Coconut Rice. (See recipe below)