ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Scallops with Mild Creamy Ginger Sauce

Prep time 6 mins
Cook time 8 mins
Yield 5 servings (serving size: about 7 scallops)

Ingredients

  • 1 1/2 pounds sea scallops (about 36 scallops)
  • Cooking spray
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon paprika
  • 2/3 cup light coconut milk
  • 2 tablespoons grated peeled fresh ginger
  • 2 tablespoons butter
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 181
  • fat 7.2 g
  • satfat 3.5 g
  • protein 23 g
  • carbohydrate 4.8 g
  • cholesterol 57 mg
  • iron 0.6 mg
  • sodium 378 mg
  • caloriesfromfat 37 %
  • fiber 0.1 g
  • calcium 35 mg

How to Make It

  1. Rinse scallops and blot dry on paper towels.

  2. Heat a large nonstick skillet coated with cooking spray over medium heat. Add scallops; sprinkle lightly with 1/4 teaspoon salt and paprika. Cook 3 minutes on each side or until opaque in center. Remove scallops with a slotted spoon. Set aside; keep warm.

  3. Add coconut milk and ginger to pan drippings. Cook 1 minute, scraping pan to loosen browned bits. Remove from heat. Stir in butter and 1/4 teaspoon salt; stir until butter melts. Pour sauce over scallops. Sprinkle with black pepper.

Oxmoor House Healthy Eating Collection