Created with Sketch. ADD YOUR REVIEW 0 Reviews
Yield
Makes 8 appetizer servings
James Carrier

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Arrange scallops on a platter and top each with about 2 teaspoons coconut crème fraîche. Sprinkle equally with fried shallots.

Ratings & Reviews