Seared Scallops with Shallots and Coconut Cream

Notes: This recipe makes a little more coconut crème fraîche than you need, because a smaller volume is hard to whip; leftovers will keep, covered and chilled, for up to 1 week. We enjoyed them stirred into soups, added to the broth of steamed mussels, and spooned over fruit. You can make the crème fraîche mixture and fry the shallots (steps 1 and 2) up to 1 day ahead. Cover crème fraîche airtight and chill; cover shallots and store at room temperature.

Step 1

In a bowl, with a mixer on high speed, beat créme fraîche and coconut milk until soft peaks form. Cover and chill while preparing shallots and scallops.

Step 2

In an 8- to 10-inch nonstick frying pan over medium heat, stir shallots in oil until crisp and golden, 6 to 10 minutes. With a slotted spoon, transfer to a paper towel to drain.

Step 3

Rinse scallops and pat dry. Sprinkle both sides with salt and pepper. Add scallops in a single layer to frying pan (no need to wash) and cook, turning once, until browned on both sides and barely opaque but still moist-looking in the center (cut to test), 3 to 4 minutes total. Let cool to room temperature, about 5 minutes.

Step 4

Arrange scallops on a platter and top each with about 2 teaspoons coconut crème fraîche. Sprinkle equally with fried shallots.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 118Calories from Fat 75

% Daily Value *
Total Fat 9.9g16%

Saturated Fat 3g15%
Cholesterol 14mg5%
Sodium 51mg3%
Total Carbohydrate 2.2g1%

Dietary Fiber 0.1g1%
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Seared Scallops with Shallots and Coconut Cream