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  • scallops with red coconut curry sauce
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Sautéed Scallops with Toasted Coconut

These scallops are cooked to perfection and served with a flavorful Red Coconut Curry sauce

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Yield: 4-5 servings 

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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 lime

  • 1/2 cup sweetened coconut, toasted

     

    1. Heat a large sauté pan over medium heat, and add the grapeseed oil.

    2. 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.

    3. Remove the pan from the heat, and add the lime juice.

    4. Transfer the scallops to a platter or shallow serving dish and top with Red Coconut Curry Sauce.

    5. Garnish with a sprinkling of toasted coconut, and serve.