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CookTeaser

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RECIPE

Serves 2

A CookTale

On September 1, 2011, this delicious Scallop dish was originally posted. We knew that one evening we’d enjoy it again. Last evening, six months later, we did. Once again it took huge Diver’s from Gadeleto’s to take it from usual to unusual. The Thai sauce is simple to prepare as an addition to the pan juices. It won’t take six months to make it again.

INGREDIENTS

3/4 lb of Diver Scallops
1/2 cup of Coconut Milk
1 TB of fresh Ginger (grated)
1 tsp of Sweet Paprika
2 Scallions cut to a fine dice
1/2 tsp of Sugar
1/4 tsp of Sea or Kosher Salt
1/4 tsp of White Pepper
2 TB of Butter
Parsley leaves for garnish

METHOD

1. Rinse the Scallops & blot dry on paper towels.

2. Put the Paprika, Sugar & Salt in a small bowl. Top each Scallop with the mixture & set them aside.

3. Heat a large nonstick skillet or electric frying pan over medium heat. Add 1 TB Butter & when it stops sizzling, carefully add the Scallops, top side down.

4. Cook them for 2 to 2-1/2 minutes, then turn for another minute. Remove Scallops with a slotted spoon. Set aside & keep warm.

5. Add the Coconut Milk, Ginger & Scallions to the pan drippings. Cook for about 1 minute, scraping pan to loosen browned bits.

6. Remove the pan from the heat. Stir in 1 TB Butter until the Butter melts.

7. To serve, spoon a pool of sauce onto the plate. Add the Scallops. Sprinkle with White Pepper (optional) & garnish with Parsley leaves

Note: For a more elegant plating, strain the sauce through a sieve.

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