First of all, I do hope you and your loved ones are doing fine and staying safe at home. This recipe for Scallops in coconut lime & cilantro emulsion is super easy and quick to make.
The resulting dish is perfectly cooked scallops in a creamy dreamy coconut foam with just the right amount of acidity from the lime to balanced out the creaminess of the coconut milk.
Shopping for groceries these days
So for this recipe you will need ingredients that maybe are already in your pantry, if not, you can just add these to your shopping list next time you go to the market or order online.
I don't know how you are managing groceries shopping. Me, here at home, we are 4 (2 adults and 2 teenagers 16 & 14) and Mario, the boxer, Morris, the french bulldog, Simba, the orange cat and Toulouse, the black and white kitten; and we are managing our grocery shopping mostly online.
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
For today’s recipe this is what you will need:
Scallops in coconut lime & cilantro emulsion
Ingredients
- 454 g Panamei scallops thawed and drained (1 package)
- 250 g cooked basmati rice
- ½ cup coconut milk
- 2 garlic cloves diced
- ½ cup coriander finely chopped (separated into two)
- ½ lime juice separated in two
- 1 pinch of smoked paprika
- 1 tablespoon neutral oil
- 2 tablespoons butter
- 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
Nutrition
I will have never thought of living times like the present ones. I am still adjusting and trying to keep me occupied, cooking, working, cleaning, resting, just trying to make the best of our current situation.
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, lots of virtual hugs.
adriana says
Definitivamente no estas sola. me encantó tu receta y empezare a buscar los ingredientes para hacerme estos scallops.
Petit Gourmet says
Gracias Adriana! me alegra leer tus palabras, en estos días uno necesita más que nunca saber que pertenece a una comunidad.
Diana says
Que receta tan divina.... Se ve deliciosa, la voy a preparar para probarla
Petit Gourmet says
Gracias Diana! espero que te quede deliciosa
Enriqueta E Lemoine says
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.
Petit Gourmet says
Enri! gracias a ti por tu apoyo constante.
Aracelis says
Pero que divina esta receta de
scallops con coco y cilantro. Me parece una fusión de sabores muy interesante.
Petit Gourmet says
Si Aracelis la cremosidad del coco va muy bien con el cilantro y el limón! gracias
Maria Jose Cayuela says
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
Petit Gourmet says
Hola MJ si, yo también hice mi receta con vieiras congeladas, las descongelé bien primero y las sequé con papel absorbente.
mavi trapos says
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!!!!
Petit Gourmet says
Gracias Mavi! a mi me pareció también una deliciosa combinación.
Christine StJohn says
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!!!
Petit Gourmet says
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 ?.