Coconut-Lime Beurre Blanc Scallops with Snap Peas
Hands down the winner of the week (at least for me)! Seared scallops are incredible; crisp edges with a sweet almost creamy inside. So, delicious. If you are not a fan of scallops or cannot find them at your grocer, consider using shrimp or cubed salmon. Paired with the coconut-lime beurre blanc any choice is a good one. Then add the crisp and simple snap peas and a little bit of rice; bam! So good! (Consider doubling the rice and saving 3 cups for Thursday’s fried rice.)
White Rice
INGREDIENTS
- 1 1/2 cups basmati rice
- 3 cups water
DIRECTIONS
- Place rice and water in a small pot.
- Bring to a boil, reduce to a simmer, cover.
- Let cook for 20 minutes (if using brown, follow package directions for cooking time), remove lid, and fluff with a fork.
Nutritional Information
Scallops with Coconut-Lime Beurre Blanc
INGREDIENTS
- 1/4 cup dry white wine
- 2 tablespoons lime juice
- 2 tablespoons shallots, minced
- 1/2 teaspoon ground ginger
- 1/2 cups coconut milk
- 2 teaspoons honey
- 4 tablespoons butter
- kosher salt and pepper
- 2 tablespoons olive oil
- 1 1/2 pounds sea scallops
DIRECTIONS
- Bring wine, lime juice, shallots, and ginger to a boil, reduce to a simmer, and let reduce to almost nothing.
- Stir in coconut milk and honey and let simmer until reduced by half.
- Remove from the heat and stir in the butter until melted. Cover and keep warm.
- In a heavy skillet, heat olive oil over medium high heat. Once it begins to shimmer, add scallops. Sear for 2-3 minutes per side.
- Plate scallops and drizzle with beurre blanc sauce.
Nutritional Information
Snap Peas
INGREDIENTS
- 1 pound snap peas
- 1 tablespoon olive oil
- kosher salt, to taste
- pepper, to taste
DIRECTIONS
- Cut half the snap peas in half lengthwise.
- Heat olive oil in a heavy skillet over medium high heat.
- Once it begins to shimmer, add snap peas.
- Sauté for 3-4 minutes, stirring frequently until the peas are bright green and slightly browned.
- Season with salt and pepper to taste.
Nutritional Information
NOTES
KID NOTE: Scallops are very mild and not fishy at all. The older kids enjoyed the sauce; younger one not so much. Snap peas were a hit.
VEGETARIAN TIP: Skip the scallops. Sauté red bell pepper, broccoli, and yellow squash with the snap peas. Plate rice, top with vegetables, and drizzle with sauce.
GLUTEN MODIFICATIONS: Gluten free as written.