Scallops with Silky Tomato Coconut Sauce

Pan seared scallops nestled in a pool of sikly smooth sauce sounds like an elegant restaurant meal, but it easy to do at home. Sauteed onions, tomatoes, garlic and ginger are blended to a silky puree, then simmer with rich coconut milk. It is a flavorful sauce that compliments the sweetness of the scallops.

Scallops with Silky Tomato Coconut Sauce

Prep Time 15 minutes
Cook Time 25 minutes
Pan seared scallops nestled in a pool of sikly smooth sauce sounds like an elegant restaurant meal, but it easy to do at home. Sauteed onions, tomatoes, garlic and ginger are blended to a silky puree, then simmer with rich coconut milk. It is a flavorful sauce that compliments the sweetness of the scallops.
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Course Main Course
Servings 4

Ingredients
 

  • 12 large sea scallops
  • ½ medium onion, chopped
  • 2 tablespoons butter
  • 1 garlic clove, chopped
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon grated fresh turmeric, or use ½ teaspoon dried turmeric
  • 1 pound ripe tomatoes, chopped
  • 1 cup canned unsweetened coconut milk
  • 2 tablespoons coconut sugar, or use brown sugar
  • ¼ cup basil
  • 1 teaspoon kosher salt
  • freshly ground black pepper

Instructions
 

  • Melt 1 tablespoon butter in a medium saucepan and add the onion and a pinch of salt. Saute until the onion is softened. Add the garlic, ginger and turmeric and saute one more minute.
  • Stir in the tomatoes and cook 5 minutes until they are broken down slightly. Scrape into a blender. Blend until you have a creamy puree, 1-2 minutes, then return the mixture to the pan. Stir in the coconut milk and sugar. (At this point you could refrigerate the sauce until ready to serve and continue on with step 3).
  • Cook the sauce at a gentle simmer until thickened, about 15 minutes. Add 1 teaspoon salt and pepper and keep warm. Adjust seasoning if needed.
  • In a medium skillet, melt the remaining butter. Sprinkle the scallops with remaining salt and when the skillet is hot, sear the scallops for 1 minute. Turn the scallops over and sear on the the second side for another minute.
  • Divide the sauce on the bottom of each of 4 dinner plates. Top each plate with three scallops and garnish with torn basil leaves.
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