Scallops with Coconut Lime Cream on Roasted Pineapple

Name: Scallops with Coconut Lime Cream on Roasted Pineapple
Total time: 1800 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 8 large scallops, without roe; 3/4 cup coconut milk (200 ml); 1 lime, zest only; 1/2 inch fresh ginger, grated; 1 tablespoon butter (15 grams); 4 slices fresh pineapple; 8 chopped chives; Salt

Andres Ramirez @Purpocarvo

I served this as an appetizer at Christmas Eve dinner and it was a hit for its exotic flavor.

Andres Ramirez @Purpocarvo

I served this as an appetizer at Christmas Eve dinner and it was a hit for its exotic flavor.

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Ingredients

30 min

Serves 8 servings

8large scallops, without roe
3/4 cupcoconut milk (200 ml)
1lime, zest only
1/2 inchfresh ginger, grated
1 tablespoonbutter (15 grams)
4 slicesfresh pineapple
8chopped chives
Salt

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Steps

30 min

1

To make the coconut cream, place the coconut milk in a saucepan over low heat with the lime zest and grated ginger. Reduce for 10-12 minutes without letting it come to a strong boil. Add the butter and whisk until smooth. Season with salt to taste.
2

Pat the scallops dry with paper towels and sear them for 30-40 seconds on each side with just a few drops of oil. Add a pinch of fine salt at the end. Keep warm.
3

Sear the pineapple slices in a very hot skillet with no added fat until golden on both sides. Cut each slice in half. Keep warm.
4

To plate, place half a pineapple slice on the plate, spoon the coconut cream over the pineapple without covering it completely, set a scallop on top, and sprinkle with chopped chives for garnish.