A simple preparation that is full on flavor, and showcases fresh Florida tomatoes and tropical coconut. You can make the sauce ahead and gently reheat to serve with the seared shellfish, so this makes an excellent, elegant dinner party dish- or one that you can make any night of the week. I really enjoy scallops with the sauce, but you could substitute halibut, grouper, salmon, or another firm fish.
Scallops with Silky Tomato Coconut Sauce
- 12 large sea scallops
- ½ medium onion chopped
- 2 tablespoons butter
- 1 garlic clove chopped
- 1 teaspoon grated fresh ginger
- 1 teaspoon grated fresh turmeric or ½ teaspoon dried turmeric
- 1 pound ripe tomatoes chopped
- 1 cup coconut milk
- 2 tablespoons coconut sugar or brown sugar
- ¼ cup basil
- 1 teaspoon kosher salt
- freshly ground black pepper
- Melt 1 tablespoon butter in a medium saucepan and add the onion and a pinch of salt. Saute until the onion is softened. Add the garlic, ginger and turmeric and saute one more minute.
- Stir in the tomatoes and cook 5 minutes until they are broken down slightly. Scrape into a blender. Blend until you have a creamy puree, 1-2 minutes, then return the mixture to the pan. Stir in the coconut milk and sugar. (At this point you could refrigerate the sauce until ready to serve and continue on with step 3).
- Cook the sauce at a gentle simmer until thickened, about 15 minutes. Add 1 teaspoon salt and pepper and keep warm. Adjust seasoning if needed.
- In a medium skillet, melt the remaining butter. Sprinkle the scallops with remaining salt and when the skillet is hot, sear the scallops for 1 minute. Turn the scallops over and sear on the the second side for 2 minutes.
- Divide the sauce on the bottom of each of 4 dinner plates. Top each plate with three scallops and garnish with torn basil leaves.