Scallops in coconut lime & cilantro emulsion

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Author: Gaila - The Petit Gourmet

4.93 from 14 votes

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This dish is not only delicious but also incredibly easy to prepare. Perfect for a fancy dinner or a quick weeknight meal, these scallops are bursting with flavor, thanks to the creamy coconut milk, zesty lime, and fragrant coriander.

Ingredients

For the Scallops

1 lb scallops thawed and well-drained
1 tablespoon neutral oil avocado or grapeseed
Salt and black pepper
2 tablespoon butter optional, can use coconut oil
2 garlic cloves finely diced

For the Coconut Lime & Cilantro Emulsion

½ cup full-fat unsweetened coconut milk
Juice of ½ lime divided
½ cup cilantro finely chopped, divided
Pinch smoked paprika
Salt and pepper

For Serving

1 cup cooked basmati rice
Optional low-carb base: cauliflower rice or sautéed zucchini ribbons

Instructions

Prep the Scallops (This matters)

Pat scallops very dry with paper towels. Season with salt and pepper.
Sear
Heat oil in a skillet over medium-high until shimmering.
Add scallops in a single layer (don’t crowd).
Sear 1.5 to 2 minutes per side until golden. Remove to a plate.
Quick Garlic Finish
Lower heat to medium. Add butter (or coconut oil).
Add garlic and cook 30 to 45 seconds, just until fragrant.
Add half the lime juice and half the cilantro.
Return scallops briefly, spooning sauce over them. Turn off heat.

Make the Coconut Emulsion

In a small saucepan over low heat, warm coconut milk.
Add remaining lime juice, remaining cilantro, smoked paprika, salt and pepper.
Whisk vigorously for 45 to 60 seconds right before serving to create a light foam.

Serve

Spoon coconut emulsion over rice (or cauliflower rice).
Top with scallops. Finish with extra cilantro and black pepper.

Video

Nutrition

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