Lemongrass Coconut Scallops with squeezed lime, Avocado and a Side Salad
What a crazy couple of weeks for me! I’ve been keeping you all more or less informed as my time has passed, but it occurred to me and my wife on the way home yesterday that we haven’t had a weekend in our apartment in more than a month. And what’s more: we have only had 1 weekend in our apartment over nearly 2 months! We spent 2 weekends in a row in Washington DC. We followed that by a relaxed weekend in, preparing to head to Cartagena. We then spent two weekends there in Cartagena. And the past two weekends, we have been at the family lake house in the Poconos. So, 1 weekend in 7. And we’ll likely be around this coming weekend, which will make 2 weekends in 8. That’s a lot of weekends out! We’re happy. We’re tired; but we’re happy.
Today’s dinner is all about recovery. It’s a delicious meal planned around one of my favorite seafood entrees: Scallops. I love scallops, when they’re done right. Adding to scallops some of the Caribbean cooking that I picked up down there, I slow-cooked my scallops in some coconut oil, and added that Caribbean citrus flavor with some lemongrass. What an amazing flavor!
Lemongrass Coconut Scallops; What you’ll need:
- 1 lb Scallops
- 2 tablespoons Coconut Mana (or coconut butter)
- 2 tablespoons Coconut Oil
- 1 tablespoons Black Pepper, fresh ground (if possible)
- 3 inches Lemongrass, finely sliced
- 1 inch Ginger, finely chopped (but not quite diced)
- 1 large Lime
- 1 large Avocado
- 1 large Carrot, chopped
Put the scallops in a pan on medium heat with the coconut oil and coconut mana. Start to heat up the scallops on that medium temperature while you slice and dice the lemongrass and ginger. Once the lemongrass and ginger are ready, add them to the pan and stir vigorously, making sure that most of the scallops have even access to the lemongrass and ginger in the pan.
If you’re using frozen scallops, I would suggest heating them in just the coconut oil and coconut mana for at least 15 minutes, covered. When I am thawing out my meals, I almost never use a microwave – I just adjust my cooking technique and timing to allow for the meat to thaw in the cooking process. I have found that cooking a steak or shrimp from frozen is actually quite effective, and because I am cooking with oil the moisture of the meat often gets “sealed” in the meat, leaving me with a very satisfyingly juicy end product. In many ways I prefer to use frozen meat now that I’m used to it. I’ve read that frozen meat and seafood are often the freshest way to get them, since they’re often frozen right in the processing facility. For seafood especially, this can mean a very big difference between excellent and merely acceptable end results.
Let the scallops cook for approximately 10 minutes per side, flipping them with tongs in between. As soon as you’re ready to flip the scallops the first time, sprinkle some black pepper on the scallop just before flipping it, so that the pepper will cook in to the scallop. Pepper the up facing side too, after flipping. Apply pepper very lightly, as you don’t want to taste the pepper, it’s there just to enhance the flavor of the coconut. And of course, prepare the avocado and the salad as you’re waiting for the scallops to cook. As a note on the above: if you’re using frozen scallops, you may want to double your cook time, cooking each side of the scallop for 20 minutes at 10 minutes per side, for a total of 40 minutes of cooking.
- When you’re happily exhausted, what comfort foods do you turn to?
- When you’ve been traveling, what meals do you cook to help your body relax, settle back in at home, and recover from the traveling?