• Scallops With Coconut Cream Sauce

    coconut scallops


    • 500 grams scallops
    • 1 spring onion, finely diced
    • 2 cloves garlic, minced
    • 1 tablespoon coconut oil or olive oil
    • 1 cup coconut cream
    • juice of 1 lime
    • zest of 1/2 lime
    • 1/4 teaspoon dried chili flakes


    1. In a small saucepan over a medium / low heat , add oil, spring onion and garlic. Cook for 2-3 minutes or until the onion and garlic begins to soften
    2. Add coconut cream. Bring to a boil before lowering heat to a simmer
    3. Allow to simmer for 5 minutes or until the sauce begins to thicken. Remove from heat and add lime juice, lime zest and chili flakes. Combine well
    4. Meanwhile, heat a large frypan over a high heat. Pan should be hot enough that a drop of water will evaporate instantly when dropped onto it to allow proper searing of scallops
    5. When hot enough, add about half of the scallops (if you add too many the pan will cool and they will not sear properly)
    6. Sear for about 3 minutes on each side
    7. Remove from the pan and ensure pan is sufficiently hot enough and repeat the process for the remaining scallops
    8. Serve immediately with a side of vegetable greens, brown rice or cauliflower rice . Pour coconut cream sauce over the top of scallops and enjoy