Carmelina Poached Scallops in Tomato Coconut Coulis
Lemon, zest and juice reserved
Fresh thyme, chopped
Kosher salt, divided
Coconut oil, divided
Fresh ginger, minced
Calabrian chili pepper, chopped
Cardamon pods, crushed
1, 14.28 ounce can
Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) in Puree
Unsweetened coconut milk
Fresh basil, chiffonade
- In a medium bowl, season scallops with lemon zest, black pepper, thyme, and 1/4 teaspoon salt. Mix thoroughly and set aside.
- In a large non-stick pan, heat 1 tablespoon of coconut oil over medium-high heat. Swirl the pan to coat. Carefully add scallops and sear for a minute on one side only. Remove scallops onto a plate sear-side up. Adjust heat to low.
- Using the same pan, add remaining coconut oil and heat over medium-low heat. Add garlic, ginger, chili pepper and cardamon. Let cook for a minute to release aroma, stirring occasionally. Add the Carmelina ‘e…San Marzano® Italian Cherry Tomatoes (Pomodorini) in Puree, coconut milk, remaining salt, lemon juice and turmeric; stir to combine. Bring sauce to a simmer and let reduce for 10 minutes; stirring occasionally.
- Return scallops to the pan, seared side up, and poach in sauce over medium-low heat for 10 to 15 minutes until just tender and cooked through. Check seasonings and garnish with fresh basil. Serve Carmelina Poached Scallops in Tomato Coconut Coulis immediately in an attractive dish. Mangia bene and enjoy!
Tip: Serve as an appetizer or a main dish sauteed vegetables and rice.
*Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™