Source: dLife

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

Servings

0.5
0 1/2 cup  heavy whipping cream 0.5
0 1/2 cup  fresh coconut milk 0.5
0 1/2 cup  shallots, chopped 0.25
0 1/4 cup  vegetable oil 8.0
8 each  large scallops 1.0
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.