Seared Scallop with Coconut Cream Sauce
4 people
00h 10
00h 10
Delicate seared scallops paired with a rich, creamy coconut sauce—an elegant and easy seafood dish perfect for special occasions or weeknight dinners
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Ingredients and Method
Ingredients
- 1 package ButcherBox .ca Scallops thawed, thoroughly dried
- 1 tablespoon cooking oil
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 clove garlic minced
- 1 lime juiced and zested
- 1 cup coconut cream, unsweetened substitution: coconut milk
- 1 tablespoon fresh ginger grated
- Garnish, optional
- ¼ cup shredded coconut unsweetened, toasted
- 1 tablespoon cilantro rough chop
Method
- Dry the thawed scallops between paper towels. Let scallops come to room temperature, then season with salt and pepper.
- Preheat a nonstick skillet on medium heat. Add cooking oil to hot pan. Place scallops flat side down. Sear without moving for 1½ - 2 minutes or until you have a nice brown sear.
- Flip scallops to other flat side and add lime juice, cook for 1 minute. Remove scallops from pan, set aside.
- Add garlic to pan and sauté for 30 seconds.
- Add coconut cream, lime zest and ginger. Reduce heat to medium-low. Stir constantly. Once cream starts to reduce approximately 1-2 minutes return scallops to pan, keeping the nice brown sear side up.
- Finish reducing cream about 2 minutes. Sprinkle in toasted coconut and cilantro or skip this and serve as is. Enjoy!
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