Hello, food lovers! First and foremost, I hope you and your loved ones are safe and sound at home. Today, I’m excited to share a super easy and quick recipe: Scallops in Coconut Lime & Cilantro Emulsion.
This dish features perfectly seared scallops enveloped in creamy coconut foam with a refreshing hint of lime, balancing out the richness of the coconut milk.
Grocery Shopping Tips
For this recipe, you might already have most of the ingredients in your pantry. If not, simply add them to your shopping list for your next market trip or online order.
Managing groceries these days can be a bit challenging. At home, we’re a lively bunch of four (two adults and two teenagers, 16 & 14), along with our pets: Mario the boxer, Morris the French bulldog, Simba the orange cat, and Toulouse the black and white kitten. We’re managing our grocery shopping mostly online, and it’s important to keep track of everyone’s food preferences and needs. Just keep adding missing items to the shopping list, so it’s always ready for the next order.
I never imagined living through times like these, but I’m adjusting by keeping busy with cooking, working, cleaning, and resting, all while trying to make the best of our current situation.
I truly hope this humble recipe helps you with one of your daily meals. I’d love to hear back from you about how this dish turns out in your kitchen. It helps me feel less lonely and more connected with all of you.
Just have to keep track of everyone’s food and keep adding the missing items to the shopping list, so it is always ready when online shopping.
It is super important to keep fresh produce for a longer time, last week I gave a couple of tips when preserving fresh herbs, if you haven’t seen it just click here: Preserving fresh herbs
Quick Facts
- Preparation time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 4 portions
- Difficulty: Easy
- Dietary notes: Gluten-free, Dairy-free, Low-carb
Ingredients
Main Components
- 1 pound (454 g) Panamei scallops: Thawed and drained. Scallops are delicate and tender, with a sweet flavor that pairs perfectly with coconut and lime.
- 1 cup (250 g) cooked basmati rice: Light, fluffy, and aromatic rice that complements the richness of the scallops.
- ½ cup coconut milk: Adds a creamy, tropical flavor. Use full-fat for a richer sauce.
- 2 garlic cloves: Diced. Fresh garlic enhances the savory depth of the dish.
- ½ cup coriander (cilantro): Finely chopped and divided into two portions. Adds a fresh, citrusy note.
- ½ lime: Juice separated into two portions. Lime juice brightens and balances the flavors.
- 1 pinch smoked paprika: Adds a subtle smokiness and depth.
- 1 tablespoon neutral oil: Use a high smoke point oil like avocado or grapeseed oil for searing.
- 2 tablespoons butter: To finish the scallops and add a rich flavor.
- Salt & pepper: To taste.
Why You’ll Love This Coconut Lime Scallops Recipe
This recipe is a delightful blend of creamy, zesty, and aromatic flavors. The coconut milk and lime juice create a luscious sauce that coats the scallops beautifully, while the basmati rice soaks up every bit of goodness. It’s a restaurant-quality dish you can easily make at home.
Scallops in coconut lime & cilantro emulsion
Ingredients
- 1 pound scallops: Thawed and drained. Scallops are delicate and tender, with a sweet flavor that pairs perfectly with coconut and lime.
- 1 cup cooked basmati rice: Light, fluffy, and aromatic rice that complements the richness of the scallops.
- ½ cup coconut milk: Adds a creamy tropical flavor. Use full-fat for a richer sauce.
- 2 garlic cloves: Diced. Fresh garlic enhances the savory depth of the dish.
- ½ cup coriander cilantro: Finely chopped and divided into two portions. Adds a fresh, citrusy note.
- ½ lime: Juice separated into two portions. Lime juice brightens and balances the flavors.
- 1 pinch smoked paprika: Adds a subtle smokiness and depth.
- 1 tablespoon neutral oil: Use a high smoke point oil like avocado or grapeseed oil for searing.
- 2 tablespoons butter: For finishing the scallops and adding a rich flavor.
- Salt & pepper: To taste.
Instructions
Prepare the Scallops
- Drain and Dry: Carefully drain the thawed scallops and pat them dry with absorbent paper. This helps them brown nicely in the pan.
- Heat the Skillet: In a skillet, heat 1 tablespoon of neutral oil over medium-high heat.
- Sear the Scallops: Add the scallops to the hot skillet and brown them for 1.5 to 2 minutes on each side. Season with salt and pepper. Remove from the heat and set aside.
Make the Sauce
- Add Butter and Garlic: In the same skillet, add the butter and let it melt. Add the diced garlic and sauté for about a minute until fragrant.
- Add Lime Juice and Coriander: Add half the lime juice and half the chopped coriander. Stir to combine, then return the scallops to the skillet, coating them with the garlic-lime butter sauce.
Prepare the Rice
- Heat Coconut Milk: In a medium saucepan, heat the coconut milk over low heat.
- Add Lime Juice and Paprika: Stir in the remaining lime juice, the other half of the chopped coriander, and a pinch of smoked paprika. Season with salt and pepper.
- Emulsify the Sauce: Whisk the coconut milk mixture for 1 minute over high heat until it foams slightly.
Serve
- Combine and Serve: Pour the coconut milk sauce over the cooked basmati rice and mix well. Serve the rice with the seared scallops on top, garnished with extra corian
Video
Nutrition
Tips for the Best Coconut Lime Scallops
- Fresh Scallops: Ensure your scallops are fresh (or properly thawed) and dry them well before cooking for a perfect sear.
- Full-Fat Coconut Milk: Use full-fat coconut milk for a richer, creamier sauce. Make sure it’s unsweetened.
- Quick Cooking: Scallops cook very quickly, so keep an eye on them to avoid overcooking.
Gluten-Free, Low-Carb, and Vegan/Vegetarian Options
Gluten-Free:
- This recipe is naturally gluten-free, ensure all your ingredients, like the coconut milk and spices, are certified gluten-free.
Low-Carb:
- Replace the basmati rice with cauliflower rice for a lower-carb option.
Vegan/Vegetarian:
- Substitute the scallops with large, thick slices of king oyster mushrooms or tofu. Use coconut oil instead of butter.
Storing and Reheating Tips
Storing:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating:
- Reheat the scallops and rice gently in a skillet over low heat to avoid overcooking the scallops. Add a splash of coconut milk if needed to keep it moist.
Notes and Tips
- Fresh Ingredients: Use the freshest scallops and herbs for the best flavor.
- Make Ahead: You can prepare the sauce and store it in the fridge, then reheat and combine it with the freshly cooked scallops and rice when ready to serve.
Coconut Lime Scallops with Basmati Rice is an elegant yet easy-to-make dish that’s perfect for any occasion. The combination of creamy coconut, zesty lime, and tender scallops will make this a favorite in your recipe collection. Give it a try and elevate your dinner game!
I do hope this humble recipe, will help you with one of your daily meals. I would love to hear back from you and the outcome of my recipe being cooked in your kitchen, so somehow I feel less lonely and that we’re together.
Warmest regards from my table, and lots of virtual hugs.
Cook with love, eat with joy!
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Did you make this recipe? I’d love to see it! Follow @Petitgourmetsd, snap a photo, and tag #Petitgourmetsd!
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For more delicious recipes and cooking tips, visit The Petit Gourmet. Dive into our collection of comforting and hearty dishes to keep your kitchen vibrant and your taste buds delighted.
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14 thoughts on “Seared scallops in Coconut Lime & Cilantro Emulsion Recipe | Creamy Coconut Foam Delight”
Definitivamente no estas sola. me encantó tu receta y empezare a buscar los ingredientes para hacerme estos scallops.
Gracias Adriana! me alegra leer tus palabras, en estos días uno necesita más que nunca saber que pertenece a una comunidad.
Que receta tan divina…. Se ve deliciosa, la voy a preparar para probarla
Gracias Diana! espero que te quede deliciosa
Gaila que bueno que volviste y qué delicia de vieiras. Yo he estado cocinando mucho con leche de coco últimamente, pues me ha dado por los currys estilo tailandés! Apuntada esta receta. Gracias por compartirla.
Enri! gracias a ti por tu apoyo constante.
Pero que divina esta receta de
scallops con coco y cilantro. Me parece una fusión de sabores muy interesante.
Si Aracelis la cremosidad del coco va muy bien con el cilantro y el limón! gracias
Que delicia Gaila, voy a ver dónde consigo las vieiras congeladas para poder hacer tu receta. El cilantro me encanta, seguro que el toque es delicioso. Muchas gracias
Hola MJ si, yo también hice mi receta con vieiras congeladas, las descongelé bien primero y las sequé con papel absorbente.
Wow! Wow! y WOWWWW!!!! Esto es un nivel superior! nunca lo he probado pero esta combinación d coco lima y vieiras debe de ser delicioso!!!!
Gracias Mavi! a mi me pareció también una deliciosa combinación.
I searched for this after reading about a dish like this served in Miami. Very expensive restaurant where per person tab is about $300. I think scallops are the perfect food and cannot wait to try your recipe. You can buy a lot of scallops for $300!!!
Hello Christine,
Thank you for stopping by. This is not a very difficult recipe to make, I encourage you to buy some fresh or frozen scallops and make them, and then send me pictures ?.