Chef Coton founded OK&M in Boynton Beach to share her love of quality “Clean” food and passion for supporting local business and sustainable living. Chef Coton started her culinary career catering high-end local and global corporate engagements in Las Vegas. She then worked as a private chef throughout the Palm Beaches. Now Chef Coton brings her culinary creations to life at 640 E. Ocean Avenue, Suite 6 in Boynton Beach.
OK&M specializes in delicious curated creations that start with high quality and fresh ingredients that are locally sourced. They offer something for everyone including vegan, vegetarian, pescatarian, as well as grass-fed beef and bison along with a full coffee and adaptogenic tea bar and organic juices. Order-in or take a meal to-go at their beautiful Ocean Avenue location.
Ingredients
1 Brioche bun
2 tbsp butter
u-10 Sea Scallops
Blackened Remoulade (sold at OK&M)
Shaved Brussel Sprouts
Shaved Red Cabbage
Red Cabbage Microgreens
Steps
- Butter & toast sliced Brioche bun
- Combine remoulade, shaved brussel sprouts, and shaved red cabbage to create a slaw
- Sear sea scallops in butter on high heat
- Spread remaining remoulade on brioche bun
- Place scallops and microgreens onto bun
- Serve remaining slaw with the sandwich
Boynton Beach Insider 
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