Prep Time
6 Mins
Cook Time
8 Mins
5 servings (serving size: about 7 scallops)

How to Make It

Step 1

Rinse scallops and blot dry on paper towels.

Step 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.

Step 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

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Ratings & Reviews

yenzers's Review

February 23, 2014
I used a ginger paste as I didn't have fresh ginger on hand- I reduced this amount to half a tbsp and the ginger was still plenty strong. Easy, quick, and tasty!