Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Scallops fried in Coconut Milk, Flavoured with Ginger
2013-08-06
https://www.metro.ca/userfiles/image/recipes/petoncles-poeles-lait-coco-gingembre-4434.jpg
PT20M
PT10M
PT30M
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 seedsScallops are cooked when the flesh becomes opaque. Cooking time depends on size of the scallops, varying from 2 to 4 minutes.
4
Metro
3
15
5
1
16 large scallop
1/3 cup (80 mL) breadcrumbs
2 Tbsp. (30 mL) butter
1 Tbsp. (15 mL) 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) baby spinach
2 Tbsp. (30 mL) fresh coriander, chopped
2 Tbsp. (30 mL) rice vinegar
1/4 cup (60 mL) white wine
1 Tbsp. (15 mL) sesame seeds, grilled
Scallops fried in Coconut Milk, Flavoured with Ginger
-
![]()
Lactose-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
16
large scallop
-
1/3 cup
(80 mL)breadcrumbs
-
2 Tbsp.
(30 mL)butter
-
1 Tbsp.
(15 mL)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)baby spinach
-
2 Tbsp.
(30 mL)fresh coriander, chopped
-
2 Tbsp.
(30 mL)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.
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
