Notes: This recipe makes a little more coconut crème fraîche than you need, because a smaller volume is hard to whip; leftovers will keep, covered and chilled, for up to 1 week. We enjoyed them stirred into soups, added to the broth of steamed mussels, and spooned over fruit. You can make the crème fraîche mixture and fry the shallots (steps 1 and 2) up to 1 day ahead. Cover crème fraîche airtight and chill; cover shallots and store at room temperature.
1/2 cup crème fraîche or whipping cream
1/2 cup coconut milk (stir before measuring)
1/2 cup thinly sliced shallots (about 2 oz.)
1/4 cup vegetable oil
8 sea scallops (each about 1 in. wide, about 8 oz. total)
Salt and pepper
How to Make It
In a bowl, with a mixer on high speed, beat créme fraîche 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. 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 still 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 crème fraîche. Sprinkle equally with fried shallots.