Surprisingly easy to cook but impressive all the same, these sea scallops – bathed in an orange coconut broth – provide an elegant twist to any dinner. Pan-seared mollusks are mild by nature, but can be enlivened with a generous pour of pure coconut sap, a touch of zesty orange rind, and a splash of freshly squeezed juice.
- 1/2 pound wild sea scallops
- Pink Himalayan or Celtic sea salt, to taste
- Freshly cracked pepper, to taste
- 1 tablespoon organic unrefined coconut oil
- Zest of 1/2 organic orange
- 1 tablespoon coconut aminos
- 1 tablespoon freshly squeezed orange juice
- 1/2 tablespoon filtered water
- 1/2 tablespoon organic unrefined coconut oil
Wash, then pat the scallops completely dry with a paper towel and sprinkle with salt and pepper.
Melt coconut oil in a pan over high heat. Transfer the scallops to the hot pan and sear, approximately 2 minutes per side. Meanwhile, combine the coconut aminos, orange juice, water, and coconut oil in a separate bowl.
Once the scallops have finished cooking, remove from heat and set aside. Add the broth mixture to the hot pan and whisk quickly for 2 minutes to thicken.
Plate the scallops, pouring the broth over each and topping with orange zest.