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Scallops with Shallots and Coconut Cream
Source: dLife

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

Rating:
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 278.8
Total Carbs 6.1 g
Dietary Fiber 0.8 g
Sugars 1.6 g
Total Fat 26.7 g
Saturated Fat 11.7 g
Unsaturated Fat 9.2 g
Potassium 520.9 mg
Protein 6.5 g
Sodium 66.0 mg
Dietary Exchanges
5 1/2 Fat , 1 Vegetables , 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 1/2 cup  heavy whipping cream
0 1/2 cup  fresh coconut milk
0 1/2 cup  shallots, chopped
0 1/4 cup  vegetable oil
8 each  large scallops
1 pinch  salt and pepper
Directions
  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.

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