Delightful flavors of coconut and lemon blend with Golden MoJo.

Delightful flavors of coconut and lemon blend with Golden MoJo.

Pan Seared Scallops w/ Coconut/Lemongrass Sauce

Ingredients
  

  • This was delightful. The spinach arugula mixture did not compliment it though. I'd opt for rice and perhaps snow peas.
  • 1 pound wild caught scallops - drained and rinsed
  • 1/2 cup all purpose flour
  • 1 tablespoon Mom's Golden MoJo
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup coconut milk
  • 1 tablespoon fresh Lemongrass or Lemon Verbena
  • 1/2 teaspoon Mom's Golden MoJo
  • 1 8 oz. container coconut yogurt
  • 1/2 teaspoon pink salt
  • Lemon zest for garnish

Instructions
 

  • Sauce:
  • Put coconut milk, MoJo and lemon verbena in a saucepan and heat over medium low. Stir until liquid is reduced to about half. Reduce heat to low and simmer for about 5 minutes. Remove lemon verbena by straining liquid. Stir in coconut yogurt and warm over low heat.
  • Scallops:
  • Place flour and 1 tablespoon Mom's Golden MoJo in a bag. Pat scallops dry and into the flour mixture. Put into strainer and shake off excess flour.
  • Heat oil and butter in a salute pan over medium heat until butter is melted and starting to brown. Add scallops and sear until browned.
  • turn and sear until browned and the scallops are white and no longer translucent (about 5 to 6 minutes total).
  • Put a little sauce on a plate and then add scallops over sauce and grate a little fresh lemon rind. Serve with Jade or pink rice.
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