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Ingredients

Adjust Servings:
1 clove Beef Chops Garlic minced
2 tablespoons Cherry Tomatoes Coconut Oil
1 whole Salad Leaves Orange juiced
1 teaspoon Black Pepper Orange Zest
2 shots Olive Oil Spiced Rum
3/4 teaspoon Rosemary Paprika
1/4 teaspoon Cayenne Pepper
1 teaspoon Allspice whole, not ground
1/2 teaspoon Sea Salt
1/2 teaspoon Freshly Ground Black Pepper
1 teaspoon Italian Parsley chopped
6 whole Sea Scallops
6 tablespoons Coconut dried and shredded

Nutritional information

19g
Fat
6g
Protein
13g
Carbs
300
Calories
16g
Sat Fat
523g
Sodium
Coconut Scallops with Rum Sauce

Coconut Scallops with Rum Sauce

a caribbean inspired dish

I love seafood, probably more than I love any other protein

Cuisine:

Ingredients

Directions

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I love seafood, probably more than I love any other protein, but I do eat it in moderation. Today, I wanted to share with you my recipe for Coconut Scallops in Rum Sauce.

1. Season one side of the scallops while they are in the preparation plate or dish. You will season the other side once the scallops are in the pan. Be generous with the seasoning as you will lose much of the seasoning once it hits the oil in the pan.

2. Place the scallops, seasoned side down, in a clockwise direction start at the top (12 o’clock position), placing them along the outside edge of the pan. This will help in keeping track of cooking time, since you can start turning over the scallops at the same 12 o’clock position and not lose track.
The scallops should sizzle on contact with the pan. Do not crowd your pan, cook them in batches if required. Season the second side of the scallops.

3. Cook the scallops for 2 minutes, then turn them over. Do not move the scallops while they are cooking. If the scallop does not release from the pan, give it a few more seconds, it should release easily.

4. Cook the scallops for another 2 to 3 minutes on the second side. The scallops should be golden brown on both sides from the searing process. The scallop should also look opaque and firm to the touch, but slightly soft. Do not overcook the scallops, they will quickly become tough and chewy. Use a timer if you are easily distracted (like me!).

5. Serve the scallops immediately. Pro Tip! Always have everything ready to serve before cooking the scallops, this will give the best serving results as the scallops do not need to sit and wait for you to plate and ready the other items.

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Steps

1
Done

In a sauce pan, begin creating the sauce. Add 1 tablespoon of coconut oil to the pan and heat on medium heat.

2
Done

Add the garlic to the pan and cook for 30 seconds. Then add the rum and orange juice and bring to low simmer.

3
Done

Add the allspice, cayenne pepper, and a dash of salt and pepper. Simmer until reduced and sauce thickens.

4
Done

While the sauce is simmering, add coconut and orange zest to a bowl and mix.

5
Done

In a second pan, add remaining coconut oil and heat over medium heat until water droplets evaporate when they hit the pan.

6
Done

Season the scallops with salt, pepper, and paprika and place onto hot pan seasoned side down. Once placed in the pan, season the second side of the scallop. Cook for 2 minutes.

7
Done

Turn each scallop over and cook an additional 2-3 minutes.

8
Done

Spoon the sauce onto an oven safe plate, lightly covering the bottom. Then place 3 scallops onto the plate. Carefully, cover the top of the scallops with the coconut and zest mixture and place under a broiler to brown the coconut. You could also use a torch to brown the coconut, as well.

9
Done

Place parsley atop the coconut and serve.

Brian

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