Pan Seared Scallops Recipe
Chilled Coconut Broth, Lemon Grass, Fresh Herbs, Melon
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Coconut Broth
In a saucepan, combine coconut milk and chopped lemongrass. Simmer over low heat for 10 minutes to infuse the coconut milk with lemongrass flavor. Strain the mixture to remove lemongrass and chill the broth in the refrigerator.
Prepare the Scallops
Pat the scallops dry with paper towels and season with salt and black pepper on both sides.
Sear the Scallops
In a large skillet over medium-high heat, add olive oil. Once hot, place the scallops in the pan, making sure they are not overcrowded. Sear for about 2-3 minutes on each side until they are golden brown and opaque in the center. Remove from heat.