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Coconut Scallops Piccata. This succulent scallops recipe is quick, easy and super creamy with a spike of coconut and lemon! Get the recipe and video at www.twopurplefigs.com

Coconut Scallops Piccata Recipe and Video

Here’s a succulent weeknight dinner that’s deliciously easy and quick to make! Coconut Scallops Piccata is an elegant seafood dish that’s a perfect blend of succulent tender wild caught scallops, buttery garlic caper sauce with a tang of lemon, all round up together in sweet creamy coconut cream! A no miss recipe that I’m sure you’ll be making more often than you think!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Calories 225 kcal
Author Mahy

Ingredients

  • 1 bag of Marine Del Rey Wild Caught Icelandic Scallops
  • 1/8 teaspoon of salt and pepper more or less to taste
  • 4 Tablespoons of unsalted butter divided
  • 2 cloves of garlic minced
  • 1/4 cup of drained capers
  • 1/2 cup of vegetable stock
  • 1 lemon sliced
  • 1/3 cup of coconut cream up to 2 cups— more or less depending on how saucy you like your scallops piccata to be
  • 2 tablespoons of chopped fresh parsley leaves

Instructions

  1. Season your scallops with salt and pepper.
  2. Over high heat, preheat a non stick or cast iron skillet with 2 tablespoons of butter.
  3. Add the scallops to the skillet and wait for at least 3 minutes until the scallops are seared and golden. Flip the scallops and sear on the other side for another 2-3 minutes.
  4. Remove the scallops from the skillet, keeping the stove on but lower the heat to medium.
  5. Add the remaining 2 tablespoons of butter to the same skillet and when it melts, add in the garlic.
  6. Sautee the garlic for a minute and add in the capers and stock.
  7. Let the mixture boil and simmer for 5 minutes until it has reduced to half.
  8. Add in some lemon slices, the seared scallops and toss them for a minute allowing the lemon slices to soften up a little.
  9. Then add in the cream, toss the sauce together and let it cook for another minute. Turn off the heat and add in the parsley.
  10. Serve over pasta, rice, with a crusty bread and salad, and enjoy! :)
Nutrition Facts
Coconut Scallops Piccata Recipe and Video
Amount Per Serving
Calories 225 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g69%
Cholesterol 31mg10%
Sodium 451mg20%
Potassium 48mg1%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 17g19%
Protein 1g2%
Vitamin A 596IU12%
Vitamin C 18mg22%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.