SCALLOPS WITH COCONUT SAUCE
Recipe from ‘Nuts’ by Avner Laskin
Serve these succulent scallops with a light, semi-dry white wine for an unforgettable meal.
Serves 4
INGREDIENTS
• 2 tablespoons butter
• 2 pounds large scallops
• 1 red chili pepper, finely chopped
• 1 tablespoon ginger
• 1 teaspoon salt
• 1/4 cup white wine
• 1 cup coconut milk
• 1 tablespoon fresh basil, chopped
• 1/4 cup fine coconut flakes
PREPARATION
1. Preheat the oven to 400°F.
2. Heat a large nonstick skillet over medium heat. Melt the butter in the skillet. Add the scallops and cook them for 3 minutes on each side until they are golden brown.
3. Remove the scallops and place them in a baking pan.
4. Bake the scallops for 4 minutes in the oven.
5. Place the chili, ginger, and salt in the skillet, mix well, and cook for 1 minute.
6. Add the white wine and cook for 5 minutes until the sauce is reduced by half.
7. Add the coconut milk and cook for 10-15 minutes until the sauce is thick.
8. Remove from the heat.
9. Add the basil and half the coconut flakes. Mix well.
10. Divide the sauce among 4 serving plates. Place scallops on each plate, and garnish with the remaining coconut flakes.
11. Serve immediately.
|
