Scallops in coconut lime & cilantro emulsion

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: Gaila - The Petit Gourmet

4.93 from 14 votes

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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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