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Recipe from ‘Nuts’ by Avner Laskin
Serve these succulent scallops with a light, semi-dry white wine for an unforgettable meal.
Serves 4


    • 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


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.

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