seared scallops in coconut cream sauce in a skillet

Seared Scallops with Coconut Cream Sauce

This seared scallops recipe is simply delicious, featuring a coconut cream sauce with lime and ginger. Serve with rice or noodles for an easy yet fancy dinner.

seared scallops recipe

Seared Scallop with Coconut Cream Sauce

4.88 from 8 votes
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Protein: Fish / Seafood
Cut: Scallops
Diet: Dairy Free, Gluten Free, Keto, Whole30
Course: Appetizer
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people


  • 1 package ButcherBox Scallops thawed, thoroughly dried
  • 1 tablespoon cooking oil
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 clove garlic minced
  • 1 lime juiced and zested
  • 1 cup coconut cream, unsweetened substitution: coconut milk
  • 1 tablespoon fresh ginger grated

Garnish, optional

  • ¼ cup shredded coconut unsweetened, toasted
  • 1 tablespoon cilantro rough chop


  • Dry the thawed scallops between paper towels. Let scallops come to room temperature, then season with salt and pepper.
  • Preheat a nonstick skillet on medium heat. Add cooking oil to hot pan. Place scallops flat side down. Sear without moving for 1½ - 2 minutes or until you have a nice brown sear.
  • Flip scallops to other flat side and add lime juice, cook for 1 minute. Remove scallops from pan, set aside.
  • Add garlic to pan and sauté for 30 seconds.
  • Add coconut cream, lime zest and ginger. Reduce heat to medium-low. Stir constantly. Once cream starts to reduce approximately 1-2 minutes return scallops to pan, keeping the nice brown sear side up.
  • Finish reducing cream about 2 minutes. Sprinkle in toasted coconut and cilantro or skip this and serve as is. Enjoy!


Chef Tip: This recipe is a nice for a first course or can be served with rice or rice noodles for an easy dinner.
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