Scallops in coconut lime & cilantro emulsion
Servings: 4
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This dish is not only delicious but also incredibly easy to prepare. Perfect for a fancy dinner or a quick weeknight meal, these scallops are bursting with flavor, thanks to the creamy coconut milk, zesty lime, and fragrant coriander.
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
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Nutrition
Calories: 390kcal | Carbohydrates: 43g | Protein: 18g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 497mg | Potassium: 380mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 441IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg
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