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Scallops fried in Coconut Milk, Flavoured with Ginger 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.
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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

Scallops fried in Coconut Milk, Flavoured with Ginger

Rate this recipe
15 Votes
  • Lactose-free
4
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 16
    large scallop
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    $19.99 ea.

    26/30 OR RAW 16/20 SHRIMP 800 g WILD PINK ARGENTINIAN RAW SHRIMP 20/30 SIZE, 908 g CEDAR BAY PLANKED SALMON 544 g, FROZEN


  • 1/3 cup
    (80 mL)
    breadcrumbs
  • 2 Tbsp.
    (30 mL)
    butter
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    NATREL ORGANIC BUTTER

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    $5.99 ea.

    250 g, SALTED


    THORNLOE BUTTER

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    $6.99 ea.

    250 g SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    olive oil
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    BASSO EXTRA VIRGIN OLIVE OIL

    BASSO EXTRA VIRGIN OLIVE OIL

    $12.99 ea.

    1 L


  • 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
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    SELECTION WHITE VINEGAR

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    $1.99 ea.

    2.5 L SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    white wine
  • 1 Tbsp.
    (15 mL)
    sesame seeds, grilled
Imprimer ma sélection

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.

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