Seared Scallops With Shallots And Coconut Cream

By Sunset
7 faves
More from this source


Add a comment


1/2 cup crème fraîche or whipping cream

1/2 cup coconut milk (stir before measuring)

1/2 cup thinly sliced shallots (about 2 oz.)

1/4 cup vegetable oil

8 sea scallops (each about 1 in. wide, about 8 oz. total)

Salt and pepper

You might also like

Lime-Seared Scallops In Lemongrass Broth Recipe
Food Republic
Pan-Seared Scallops With Champagne Grapes And A...
Seared Scallops Over Wilted Spinach And Parmesa...
Skinny Taste
Seared Scallops With Beurre Blanc And Pesto Pea...
Baked Bree
Pan-Seared Scallops On Linguine With Tomato Cre...
Framed Cooks
Seared Scallops With Wild Mushrooms, Butternut...
SHAPE Magazine
Seared Scallops On Spinach With Apple-Brandy Cr...
Seared Scallops With Tarragon-Butter Sauce
Champagne Risotto With Seared Scallops And Peas
Parade Magazine
Israeli Couscous With Roasted Lemons & Capers T...