This recipe for Scallops in coconut lime & cilantro emulsion is super easy. The resulting dish is perfectly cooked scallops in a creamy dreamy coconut foam
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Ingredients
454gPanamei scallopsthawed and drained (1 package)
250gcooked basmati rice
½cupcoconut milk
2garlic clovesdiced
½cupcorianderfinely chopped (separated into two)
½lime juiceseparated in two
1pinchof smoked paprika
1tablespoonneutral oil
2tablespoonsbutter
Salt & pepper to taste
Instructions
Carefully drain the thawed scallops. Dry with absorbent paper.
In a skillet, heat 1 tablespoon of oil and then brown the scallops for 1.5 to 2 minutes on each side. Season with salt and pepper. Remove from the heat, add the butter, garlic and lime juice, sauté for a minute, add the scallops again and half the coriander.
In a medium saucepan, heat coconut milk, lime juice, coriander and 1 pinch of paprika in a saucepan for 5 minutes over low heat. Season with salt and pepper.
Emulsify with a whisk for 1 minute over high heat.
As soon as the mixture foams, cover the scallops and serve with basmati