Scallops in coconut lemon sauce

13 May

I wasn’t able to start cooking supper until 5:30 last night.  I always want to have supper on the table by 6 o’clock, so this gave me a very tight schedule.  Supper turned out to be delicious, though, and I pronounced it so on Facebook.  I’ve had a couple of requests for recipes, so here I am.

Michael had already put rice in the the rice cooker, and I had a bag of frozen bay scallops sitting in a sinkful of water.  I peeked into the fridge to see what we had and came up with the following.  Measurements are approximate, as I was making this up on the fly.  Both recipes make about four servings.

SCALLOPS IN COCONUT LEMON SAUCE

  • 2 tbsp coconut oil
  • 1 onion, chopped
  • white and light green part from 1 leek, well washed and chopped
  • one bag of frozen bay scallops, thawed(ish)
  • 1 or 2 tomatoes, chopped (I used a handful of halved grape tomatoes)
  • half a can of coconut milk (don’t skimp on the quality!)
  • 3-5 tbsp lemon juice (to taste)
  • 1-2 tsp honey
  • 1/2 tsp celery seed
  • 1/4 tsp ground cloves (just a scant whiff of this)
  • 1/2 tsp salt (or to taste)
  • 1 tbsp tapioca starch or cornstarch
  • fresh ground pepper

Melt coconut oil in a saucepan.  Add  chopped onion and chopped leek and cook for a couple of minutes to soften.

Add scallops and cook for two minutes.  (Mine were still half frozenish, and I think that helped them from getting overcooked.  If they’re fresh or completely thawed, you might try adding them later in the recipe.)

Add tomatoes, coconut milk, lemon juice, honey, celery seed, cloves, and salt.  Simmer for a few minutes at medium heat to let the tomatoes cook a little.

Dissolve starch in a couple of tablespoons of cool water.  Stir into the sauce and allow to thicken.  Serve over hot rice with a sprinkle of fresh ground pepper.  This would also be good on pasta.

HERBED ZUCCHINI WEDGES

While I was waiting for the onion to soften and the scallops to cook and the sauce to thicken, I prepared zucchini for my vegetable side.

  • 2 zucchinis, slicked into pieces three inches long and a 1/4 inch thick.
  • olive oil
  • 1/2 tbsp dried or ground rosemary
  • 1/2 tbsp dried or ground tarragon
  • salt and pepper

Arrange zucchini slices on a foil-lined cookie sheet and drizzle them with good-quality olive oil.

Sprinkle ground herbs over zucchini.  (I don’t like eating those needly bits of rosemary, so I crushed my dried rosemary and dried tarragon with a mortar and pestle.  I think this really brings out the flavour of the herbs.)

Salt and pepper to taste.

Place under broiler and broil to desired softness.  (I think mine took around 5 minutes.)  Keep an eye  out because zucchini cooks quickly!

The resulting plates were beautiful, but we were too busy eating to take a picture.  But go ahead and imagine the green zucchini, white scallops, and red tomatoes.  Hmm, I’m thinking a splash of wine wouldn’t have gone amiss here.

Bon appetit!

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2 Responses to “Scallops in coconut lemon sauce”

  1. Barbara May 15, 2011 at 6:27 pm #

    This is no time to whet my appetite! (10pm here)
    Sounds delicious!

  2. Sarah May 16, 2011 at 6:55 am #

    If you being home means more recipes like this to share with us, then I concur you made the best decision ever!!

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