The Educated Eater Canada

Scallops with Coconut Cream Sauce

By: Susan Kingston, RHN – Montreal, QC

I would like to share a delicious Scallop recipe for all of you seafood lovers out there. Packed with healthy fats for the brain and iodine for the thyroid, it’s a winner! Add it to a huge Caesar salad and some cocktail shrimp, and you will be pleasantly fulfilled –Enjoy!

Yields:  2 small servings

Ingredients:

• 1 pound scallops
• 3 TBSP coconut oil (or butter, if dairy-tolerant)
• 1/4 cup  coconut milk (or 10% cream, if dairy-tolerant)
• Small handful fresh basil
• Small handful of fresh chives
• Six sun-dried tomatoes
• cracked pepper to taste
• a sprinkle of salt
• 1 TBSP chickpea flour

Directions:

1. Melt butter in a saucepan over medium heat.
2. Combine all ingredients except scallops in the saucepan, and simmer for 3-4 minutes.
3. Add scallops and simmer 2 minutes each side.
4. Add 1 tbsp chickpea flour and stir in with a fork until all lumps are gone.
5. Continue to cook gently for a minute or two, stirring, to thicken.
6. Serve