Coconut Lime Scallops

Servings: six

Ingredients

2 lbs large scallops
2 tablespoons unsalted butter
1 cup coconut milk
1 tablespoon ginger, grated
1 tablespoon red curry paste
1 lime, zest and juice
2 green onions, chopped
¼ cup cilantro, chopped
Kosher salt and fresh ground black pepper

Directions

Heat 1 tablespoon butter in a large non-stick skillet over medium high heat.  Add scallops and cook for 2 minutes on each side, until opaque.  Remove scallops to a plate and tent with foil to keep warm.

Add the coconut milk, ginger, curry paste, lime zest and juice to the pan.  Bring to a low boil and simmer for 3-4 minutes, until sauce begins to thicken.  Remove from heat and toss in the green onions and cilantro.  Season with salt and pepper.

To plate, place 4 scallops in a shallow bowl and drizzle with the coconut lime curry.