Thyme Seared Scallops with Coconut Creamed Corn
Ingredients
The corn
-
2
teaspoons
virgin coconut oil
-
1
cup
diced red bell pepper
-
3
pieces
scallions
-
4
ears
corn
-
½
cup
light coconut milk
-
1
teaspoon
raw sugar
The scallops
-
1
pound
diver scallops
-
to taste
freshly ground black pepper
-
to taste
salt
-
1
tablespoon
virgin coconut oil
-
a few
thyme sprigs
Instructions
- Heat a skillet on medium-low and add coconut oil.
- Add diced red bell pepper and cook until tender, about 6 minutes, adding the white parts of the scallions halfway through.
- Cut the corn kernels from the cobs and scrape the pulp and juice into a bowl.
- Add the corn and juice to the skillet, cooking for 2-3 minutes.
- Stir in coconut milk, ¼ cup water, and sugar, then simmer for about 30 minutes until the corn is tender.
- Add the green parts of the scallions at the end of cooking.
- Season the scallops with pepper and salt.
- Heat a sauté pan on medium-high and add coconut oil, tilting to coat the pan.
- Add scallops and brown on one side for 4-5 minutes, then turn and add thyme, cooking for another 4 minutes.
- Serve the corn in shallow dishes topped with scallops.
Nutrition Facts (estimated)
Servings
4
Calories
292
Total fat
10g
Total carbohydrates
27g
Total protein
27g
Sodium
848mg
Cholesterol
46mg
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