
Seared Scallops with Shallots and Coconut Cream
(Adapted from Sunset Magazine, May 2003)
1/2 cup whipping cream
1/2 cup coconut milk
1/2 cup thinly sliced shallots (I used 2 small shallots)
1/4 cup vegetable oil
8 sea scallops
salt and pepper
In a bowl, with a mixer on high speed, beat whipping cream and coconut milk until soft peaks form. Cover and chill while preparing shallots and scallops.
In an 8 to 10 inch nonstick frying pan over medium heat, stir shallots in oil until crisp and golden, 6 to 10 minutes. (Mine took way less time like 2 minutes) With a slotted spoon, transfer to a paper towel to drain.
Rinse scallops and pat dry. Sprinkle both sides with salt and pepper. Add scallops in a single layer to frying pan (no need to wash) and cook, turning once, until browned on both sides and barely opaque but till moist-looking in the center (cut to test), 3 to 4 minutes total. Let cool to room temperature, about 5 minutes.
Arrange scallops on a platter and top each with about 2 teaspoons coconut cream. Sprinkle equally with fried shallots.