Tropical scallops recipe

Published June 28, 2010 2:28AM (EDT)


  • 1 pound fresh scallops
  • 6 tablespoons freshly squeezed lime juice
  • 2 tablespoons butter
  • 1 ripe banana, peeled and sliced into 1/4 inch slices
  • 1 ripe mango, peeled, pitted and sliced lengthwise into 1/4 inch strips
  • 2/3 cup coconut milk (not to be confused with coconut cream)
  • 1/3 teaspoon cayenne pepper
  • 3 tablespoons shredded coconut
  • 4 scallions, sliced finely
  • 1/4 cup fresh cilantro leaves


  1. Remove the tough muscle on the side of the scallops. (Most stores will have already done this for you.)
  2. Marinate scallops in 4 tablespoons of lime juice for 15 minutes.
  3. In a sauté pan over high heat, melt 1 tablespoon of butter and sauté scallops for approximately 1 minute per side, or until you see a hint of brown on the outside.
  4. Remove and reserve in a warmed bowl.
  5. Reduce heat to medium and add remaining tablespoon of butter. Sauté banana, mango, scallions and 2 tablespoons of shredded coconut for 3 minutes.
  6. Add coconut milk, the remaining lime juice and cayenne pepper. Reduce heat and let sauce thicken slightly for 3 minutes.
  7. Return scallops to sauce, add two tablespoons cilantro, and simmer for 2 more minutes. Serve immediately on warmed plates.

By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at

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