- 3 tbsp coconut milk*
- 1/2 tsp grated lime rind
- 2 tbsp lime juice
- 1 small garlic clove
- 1/4 tsp Asian chili garlic sauce (or hot sauce)
- 12 large scallops (about 1 lb)
- 1/2 baguette
- 2 tbsp extra virgin olive oil
Instructions:
- Combine first set of ingredients and marinate the scallops in it for about 30 minutes.
- Grill the scallops on a bbq (1-2 minutes per side depending on thickness) or in a very hot cast iron pan. Heat the pan until quite hot and melt about 1 tsp Olive Oil and 1 tbsp butter add very dry scallops without the liquid and sear until each side is caramelized (about 1-2 minutes per side depending on thickness).
Avocado Paste Ingredients:
- 1 small ripe avocado
- 2 tbsp lime juice
- 2 tbsp coconut milk or coconut milk powder
- 1 tbsp cilantro chopped
- pinch of salt and pepper
- cilantro leaves as garnish
Instructions:
- Place ingredients into a bowl and purée with an immersion blender until smooth (this will also work with a food processor).
Assembly:
- Slice baguette thinly and brush lightly with olive oil. Broil or grill until slightly crispy on both sides. Set aside.
- Take the grilled bread and slather with avocado paste, put one hot scallop on top (if the scallops are too big, you may wish to slice them in half horizontally – just remember that you may need more bread). Garnish with a bit of lime juice, olive oil and cilantro leaves.
- Enjoy.
* If I don’t have a can of coconut milk open, for 3 tbsps in this recipe, I usually don’t bother to open one (it really doesn’t freeze well or keep for a long time). Take 3 tbsp shaved unsweetened coconut and cover in about 4 tbsp milk. Run through an emersion blender until as smooth as possible. Strain out bits through a fine strainer. Use “milk” in recipe above.
Updated November 1, 2016
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