Seared Scallops With Shallots And Coconut Cream – a delicious recipe with cru00e8me frau00eeche, coconut milk, shallots, vegetable oil, wide, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a bowl, with a mixer on high speed, beat creme fraiche and coconut milk until soft peaks form. Cover and chill while preparing shallots and scallops.
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.
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.
4
Arrange scallops on a platter and top each with about 2 teaspoons coconut creme fraiche. Sprinkle equally with fried shallots.
254
kcal
Calories
27
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cup creme fraiche or whipping cream, 1/2 cup coconut milk (stir before measuring), 1/2 cup thinly sliced shallots (about 2 oz.), 1/4 cup vegetable oil, and more.
Yes, Seared Scallops With Shallots And Coconut Cream falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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