Yield: Yields enough for 1 lb. seared scallops.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is a lovely recipe and easy to make. Very tasty and nice balance when using a mix of basil and cilantro. Light coconut milk is fine for reduced fat, and I would use less oil to sear scallops, with shorter searing time for very fresh large scallops. We also got the caramelization, which is delicious.
Oh...my...god. This is delicious. And it's gluten-free, dairy-free, sugar-free, grain-free (paleo), nut-free...well, you get the picture. The recipe doesn't say that it's the caramelized stuff that gets left in the pan that takes the sauce over the top. Our carrots didn't dissolve even though we sliced them very very thin, but they were great anyway. Will do this as often as we feel we can afford to splurge on the scallops!
I made this dish for my fiance and best friend, and all three of us loved it. I thought it was flavorful yet mild enough to still taste the scallops own delicious flavor. Great compliment to the dish. It was also very easy to make.
Sponsored
Season 4 Extras
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…
View all Moveable Feast recipes and video extras
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
Write a Review