Tropical scallops recipe


Bob Blumer
June 28, 2010 6:28AM (UTC)

Ingredients

  • 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

Directions

  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.
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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 http://surrealgourmet.com.

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