seared scallops in coconut cream sauce in a skillet

Seared Scallops with Coconut Cream Sauce

Last Updated on April 1, 2022

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

4.07 from 76 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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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.