Pan Seared George's Banks Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Coconut Fumet

   In a medium saucepan, combine coconut milk and vegetable stock. Simmer over medium heat for 10 minutes, allowing the flavors to meld. Season with salt and pepper.

2. 2

   Roast Sweet Potatoes

   Preheat the oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and caramelized.

3. 3

   Crispy Shallots

   Thinly slice the shallots. In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add shallots and cook until golden brown and crispy, about 5-7 minutes. Drain on paper towels and set aside.

4. 4

   Sear the Scallops

   Pat the scallops dry with paper towels and season with salt and pepper. In a large skillet, heat the remaining tablespoon of olive oil over high heat. Once hot, carefully add the scallops. Sear for 2-3 minutes on each side until golden brown and opaque in the center. Remove from heat.

5. 5

   Prepare the Curry Oil

   In a small bowl, mix the curry powder with 2 tablespoons of olive oil until well combined.

6. 6

   Plate the Dish

   On each plate, create a base with the roasted sweet potatoes. Place the seared scallops on top, drizzle with the coconut fumet and curry oil, and garnish with crispy shallots and fresh cilantro.