Sautéed Scallops with Toasted CoconutThese scallops are cooked to perfection and served with a flavorful Red Coconut Curry sauce.
Yield: 4-5 servings
Active Time: 10 minutes
Start to Finish: 15 minutes
For this recipe you’ll need:
2 tablespoons grapeseed oil
1 pound sea scallops, abductor mussel removed
TCB kosher sea salt and pepper to taste
1/2 cup sweetened coconut, toasted
Heat a large sauté pan over medium heat, and add the grapeseed oil.
Season the scallops with salt and pepper to taste, and sear in the hot pan until deeply caramelized, 2 to 3 minutes. Flip, and continue cooking for an additional minute.
Remove the pan from the heat, and add the lime juice.
Transfer the scallops to a platter or shallow serving dish and top with Red Coconut Curry Sauce.
Garnish with a sprinkling of toasted coconut, and serve.