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Seared Scallops with Coconut Cream Sauce

Emilie Abijanac

Emilie Abijanac

December 21, 2020
seared scallops in coconut cream sauce in a skillet
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20 min

Total

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4

Servings

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Fish / Seafood

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 1 package ButcherBox Scallops

    thawed, thoroughly dried

  • 1 tablespoon cooking oil

  • 2 teaspoons kosher salt

  • ½ teaspoon ground black pepper

  • 1 clove garlic

    minced

  • 1 lime

    juiced and zested

  • 1 cup coconut cream, unsweetened

    substitution: coconut milk

  • 1 tablespoon fresh ginger

    grated

Garnish, optional

  • ¼ cup shredded coconut

    unsweetened, toasted

  • 1 tablespoon cilantro

    rough chop

Step By Step

Instructions

1
Dry the thawed scallops between paper towels. Let scallops come to room temperature, then season with salt and pepper.
2
Preheat a nonstick skillet on medium heat. Add cooking oil to hot pan. Place scallops flat side down. Sear without moving for 1½ - 2 minutes or until you have a nice brown sear.
3
Flip scallops to other flat side and add lime juice, cook for 1 minute. Remove scallops from pan, set aside.
4
Add garlic to pan and sauté for 30 seconds.
5
Add coconut cream, lime zest and ginger. Reduce heat to medium-low. Stir constantly. Once cream starts to reduce approximately 1-2 minutes return scallops to pan, keeping the nice brown sear side up.
6
Finish reducing cream about 2 minutes. Sprinkle in toasted coconut and cilantro or skip this and serve as is. Enjoy!

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