Creamy Coconut-Lime Scallops

Creamy Coconut-Lime Scallops


1 person made this

A savoury dish of scallops (or prawns) in a creamy sauce with wine and lime juice. Fine to eat one its own but also makes a great pasta sauce.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 150ml dark rum or dry white wine
  • 1 vanilla bean, split lengthwise
  • 12 Herbie's Spices whole stigma Kashmiri saffron
  • 200ml fresh cream
  • 40ml coconut cream
  • good pinch salt
  • 1/4 teaspoon white ground pepper
  • 750g scallops (cleaned) or peeled/deveined green prawns
  • 2 tablespoons lime juice

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Warm alcohol in medium frypan, add the vanilla bean and saffron, and simmer until reduced by a third.
  2. Add cream and coconut cream and stir until bubbling, lower heat and simmer until reduced by a further third. Gently stir vanilla bean around to release seeds.
  3. Add the salt, pepper and scallops, and simmer gently until scallops become opaque, turning carefully to heat evenly.
  4. Remove vanilla bean, scraping out any remaining seeds, and carefully stir lime juice into sauce.
  5. Serve with crusty bread or tossed through freshly cooked linguine.

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