Scallops in coconut, lemon and coriander emulsion

Recipe and photo by: Gaila Pérez

  • 1lb Panamei scallops
  • 1 cup basmati rice, cooked
  • 1 cup coconut milk
  • 2 garlic cloves, diced
  • ½ cup coriander, finely chopped (separated into two)
  • Juice of 1 lemon (divided)
  • 1/8 tsp smoked paprika
  • 1 tbsp of oil
  • 2 tbsp butter
  • Salt & pepper to taste

Thaw and pat dry the scallops to remove the excess of moisture.
Add the oil to a hot frying pan and brown the scallops for 1-2 minutes on each side. Season with salt and pepper. Remove from the heat, add the butter, garlic and lemon juice, sauté for a minute, add scallops and half the coriander.
In a medium saucepan, heat the coconut milk, lemon juice, remaining coriander and a pinch of paprika, simmer for 5 minutes. Season with salt and pepper to taste.
Emulsify with a whisk 1 minute over high heat. As soon as the mixture foams, cover the scallops and serve with a side of basmati rice.

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