Scallops in coconut lime & cilantro emulsion
Servings: 4
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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
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
Calories: 301kcal | Carbohydrates: 23g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 496mg | Potassium: 345mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 438IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
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