Scallops fried in Coconut Milk, Flavoured with Ginger

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	10 min
Total:	30 min

4
servings

Category:	Fish and Seafood
Subcategory:	Seafood
Source:	Metro

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Recipe ingredients

16 large scallops
1/3 cup (80 mL) breadcrumbs*
2 Tbsp. (30 mL) butter*
1 Tbsp. (15 mL) Irresistibles extra virgin olive oil*
1/4 cup (60 mL) shallots, chopped
1/2 cup (125 mL) coconut milk
1 Tbsp. (15 mL) fresh ginger, grated
5 oz (150 g) Irresistibles baby spinach*
2 Tbsp. (30 mL) fresh coriander, chopped
2 Tbsp. (30 mL) Irresistibles rice vinegar*
1/4 cup (60 mL) white wine
1 Tbsp. (15 mL) sesame seeds, grilled

Preparation

Let scallops thaw in the refrigerator.
Sponge the scallops and coat them lightly with breadcrumbs.
In a frying pan, heat the butter and oil to medium-high.
Put in scallops one by one and sauté scallops briskly, 2 minutes per side to brown.
Remove scallops from frying pan and set aside. Add shallots and cook 2 minutes to medium. Deglaze with rice vinegar and white wine and let reduce by a quarter.
Put the coconut milk and ginger in the frying pan and cook 3 minutes.
Add spinach, coriander, return scallops to reheat them.
Serve on rice vermicelli, garnished with sesame seeds
Scallops are cooked when the flesh becomes opaque. Cooking time depends on size of the scallops, varying from 2 to 4 minutes.

Suggestion

Scallops are a delicate, fine food, so it is important to pay close attention to their cooking. Scallops ought not to be overcooked because their flesh hardens and they lose their fine taste.
Scallops are cooked when the flesh becomes opaque.

Origin: Chinese

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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