Source: dLife

Lightly seared scallops topped with an airy coconut whipped cream and fried shallots.

Servings

0.5 cup heavy whipping cream (or creme fraiche)
0.5 cup fresh coconut milk (stir before measuring)
0.5 cup shallots, chopped , thinly sliced (about 2 oz.)
0.25 cup vegetable oil
8 large scallops (each about 1 in. wide, about 8 oz. total)
1 pinch salt and pepper

1 Using electric mixer, beat whipping cream and coconut milk until soft peaks form. Cover and refrigerate until ready to use.
2 In large skillet, heat oil over medium heat. Cook shallots 6 to 10 minutes or until crispy and lightly browned. Remove shallots to paper towels using slotted spoon.
3 Run scallops under cold water and let dry. Season with salt and pepper. Using same skillet, cook scallops 3 to 4 minutes total, turning so both sides are browned. Let cool to room temperature.
4 Place scallops on serving platter and top each with coconut whipped cream and fried shallots.

This recipe makes more coconut whipped cream than needed. Leftovers will keep, covered and chilled, for up to 1 week. Stir it into soups, add to broth of steamed mussels, and spoon over fruit.