Kitchen Chronicles: Baked Scallops

I have spent 29 years on this earth and there is one thing that I have never done: cook fresh and tasty meals. But now, things are beginning to change (thanks primarily to my girlfriend). Every recipe that I will write about comes from her. Now, she can eat anything... as long as it does not contain corn, soy, gluten, or dairy. I have gotten on board with this diet and have not felt better. I have dropped a few pounds, I have been sleeping like a baby, and I walk around with a little more pep in my step!

Baked Scallops
Difficulty: 1.5 out of 5
Category: Lunch/Dinner

Ingredients
One-half bag of Wild Caught Pantagonian Scallops
Two Tablespoons of Coconut Oil
Adobo All Purpose Seasoning
Turmeric Seasoning
Pyrex

Directions

1. Pre-heat the oven to 400 degrees
2. Add the Coconut Oil to Pyrex and place it in the oven to melt 
3. When the Oil melts, remove the Pyrex
4. Open and empty the bag of Scallops in the Pyrex. Spread them out to cover the pan
5. Season the scallops with Adobo and Turmeric. The amount of each is up to you.
6. Place the scallops in the oven for 20-26 minutes
7. Remove the scallops, add them to some veggies and you have yourself a nice little meal!