Bang Bang Scallops
Not many things can go wrong when you have coconut and cayenne. This recipe is no exception. Toss over some cauliflower rice or mashed sweet potatoes for a decadent dish.
Share with your friends
- 1 package bay scallops
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 4 cloves garlic, minced
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 4 tablespoons shredded dried coconut
- kosher salt
- freshly ground pepper
- 2 tablespoons avocado oil
- 1 teaspoon ghee
- 1 cup coconut milk
- 1/2 cup fish stock
- fresh parsley, finely chopped, for ganish
- Add 2 tbsp shredded coconut to a cool non-stick skillet. Set over medium-low heat and dry-toast the coconut until golden brown. Transfer to a bowl and set aside.
- Rinse and pat scallops dry with paper towel and season with paprika, cayenne, garlic powder, salt and pepper.
- Heat avocado oil in a stainless-steel or non-stick skillet over high heat. Carefully lay the scallops flat in the hot oil and sear 2-3 minutes per side or until slightly blackened.
- Transfer cooked scallops to a bowl and set aside.
- Reduce heat to medium and add ghee to the skillet. Add the garlic and onions and stir-fry 2 minutes while scraping any brown bits off the bottom of the pan with a wooden spoon. Add red pepper and stir-fry an additional 3 minutes.
- Deglaze the skillet with stock – simmer 2 minutes. Again, be sure to scrape any browned bits on the bottom of the skillet.
- Add coconut milk and simmer for 4-5 minutes or until sauce has reduced by 1/4. Add 2 tbsp shredded coconut and stir to combine. Cook an additional 2 minutes.
- Return scallops to the skillet and toss with the sauce. Garnish the skillet with chopped parsley and toasted coconut. Serve directly in the pan alongside cauliflower rice (See Cauliflower Rice Recipe Here), mashed potatoes, or mashed cauliflower.