I had half a bag of frozen bay scallops in my freezer and wanted to make something with them. I also had some coconut milk on hand in my refrigerator, so I did some online recipe searches for something interesting that would use both. I came across lots of Thai recipes and one that caught my attention involved ginger and vanilla. I decided to be daring and give it a try, not sure whether I would enjoy it or not. But I have to say that it was quite good. The vanilla flavor blends very well with the coconut and ginger and really brings out the sweetness of the scallops. It’s definitely something that I would make again.
Seared Bay Scallops with Vanilla Ginger Sauce Ingredients 30 or 40 bay scallops (these are the small ones. could use larger ones too) 1 tsp coconut oil 1/3 C coconut milk 1/4 tsp granulated garlic (or fresh i you prefer) 1/2 tsp ginger 1/8 tsp vanilla (or just a few drops)
Heat coconut oil in skillet over medium high heat. Pat scallops dry and add to skillet. Sear on one side for about 2 minutes until nicely browned. Reduce heat to medium. Turn over and sear on other side for another minute or two until browned. Remove scallops from pan with a slotted spoon and transfer to a plate. Tent with foil to keep warm. Add coconut milk and spices to the pan and stir to incorporate all of the lovely browned bits. Raise heat back up to medium high and let sauce reduce for about 2 or 3 minutes until thick. Serve sauce on or under scallops.
I had half a bag of frozen bay scallops in my freezer and wanted to make something with them. I also had some coconut milk on hand in my refrigerator, so I did some online recipe searches for something interesting that would use both. I came across lots of Thai recipes and one that caught my attention involved ginger and vanilla. I decided to be daring and give it a try, not sure whether I would enjoy it or not. But I have to say that it was quite good. The vanilla flavor blends very well with the coconut and ginger and really brings out the sweetness of the scallops. It’s definitely something that I would make again.
Seared Bay Scallops with Vanilla Ginger Sauce
Ingredients
30 or 40 bay scallops (these are the small ones. could use larger ones too)
1 tsp coconut oil
1/3 C coconut milk
1/4 tsp granulated garlic (or fresh i you prefer)
1/2 tsp ginger
1/8 tsp vanilla (or just a few drops)
Heat coconut oil in skillet over medium high heat. Pat scallops dry and add to skillet. Sear on one side for about 2 minutes until nicely browned. Reduce heat to medium. Turn over and sear on other side for another minute or two until browned. Remove scallops from pan with a slotted spoon and transfer to a plate. Tent with foil to keep warm. Add coconut milk and spices to the pan and stir to incorporate all of the lovely browned bits. Raise heat back up to medium high and let sauce reduce for about 2 or 3 minutes until thick. Serve sauce on or under scallops.
Makes 2 servings.