Best Scallops In Basil Coconut Sauce Recipes
COCONUT SCALLOPS
Steps:
- Preheat oven to 350°F.
- In a small bowl stir together coconut and water. Drain coconut in a sieve and pat dry. On a baking sheet spread coconut in one layer and bake in middle of oven until pale golden, about 10 minutes. In a bowl stir together coconut, cayenne, and salt.
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In 2 separate shallow bowls have ready flour and lightly beaten egg. Dredge scallops in flour, shaking off excess. Dip each scallop in egg, letting excess drip off, and coat well with coconut.
- In a 10-inch skillet heat oil over moderate heat until hot but not smoking and cook scallops until golden and just cooked through, about 1 1/2 minutes on each side. Drain scallops on paper towels.
- Serve scallops with lime wedges.
SCALLOPS IN BASIL-COCONUT SAUCE
Make and share this Scallops in Basil-Coconut Sauce recipe from Food.com.
Provided by Parsley
Categories Coconut
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, combine coconut milk, lime juice, ginger, and white pepper and bring to a boil.
- Reduce heat to med-low to simmer. Add scallops. Cover and simmer for about 8 minutes or until scallops are opaque.
- Remove scallops with a slotted spoon and place in a shallow dish. Keep warm by covering w/ foil.
- Meanwhile, boil remaining coconut milk mixture over high heat for 10-15 minutes or until reduced to 1 1/2 cups.
- Stir in basil and fish sauce. Pour over the cooked scallops.
- Serve.
Nutrition Facts : Calories 616.7, Fat 45.7, SaturatedFat 39.1, Cholesterol 75, Sodium 856.7, Carbohydrate 13.8, Fiber 0.3, Sugar 0.5, Protein 42.9
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