Scallops with Shallots and Coconut Cre..

Cooking Instructions

1. Using electric mixer, beat whipping cream and coconut milk until soft peaks form. Wrap with plastic wrap and refrigerate until ready to use.

2. Pour oil in a frying pan and heat over medium heat. Cook shallots 6 to 10 minutes or until crispy and lightly browned. Remove shallots to paper towel to drain using a slotted spoon.

3. Run scallops under cold water and let dry. Season with salt and pepper. Using same frying pan, cook scallops 3 to 4 minutes total, flipping so both sides are browned. Let cool to room temperature.

4. Place scallops in a serving platter and top each with coconut whipped cream and fried shallots.

This recipe makes a little more coconut whipped cream than needed, because a small amount is hard to whip; leftovers will keep, covered and chilled, for up to 1 week. Use it to stir into soups, to add to the broth of steamed mussels, and to spoon over fruit. Make the whipped cream mixture and fried shallots (steps 1 and 2) up to 1 day ahead. Cover whipped cream in airtight container and refrigerate; cover shallots and store at room temperature.