Coconut-Lime Beurre Blanc Scallops with Snap Peas

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3/5 - (13 votes)

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

SERVINGS : 4 PEOPLE COOK TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups basmati rice
  • 3 cups water

DIRECTIONS

  1. Place rice and water in a small pot.
  2. Bring to a boil, reduce to a simmer, cover.
  3. Let cook for 20 minutes (if using brown, follow package directions for cooking time), remove lid, and fluff with a fork.

Nutritional Information

Serving Size 75g Calories 150 Fat 0 Sat Fat 0 Sodium 0 Carbs 35 Sugars 0 Fiber Protein 3.

Scallops with Coconut-Lime Beurre Blanc

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

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

  1. Bring wine, lime juice, shallots, and ginger to a boil, reduce to a simmer, and let reduce to almost nothing.
  2. Stir in coconut milk and honey and let simmer until reduced by half.
  3. Remove from the heat and stir in the butter until melted. Cover and keep warm.
  4. 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.
  5. Plate scallops and drizzle with beurre blanc sauce.

Nutritional Information

Serving Size 262g Calories 413 Fat 27 Sat Fat 14 Sodium 362 Carbs 11 Sugars 4 Fiber 1 Protein 30.

Snap Peas

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 pound snap peas
  • 1 tablespoon olive oil
  • kosher salt, to taste
  • pepper, to taste

DIRECTIONS

  1. Cut half the snap peas in half lengthwise.
  2. Heat olive oil in a heavy skillet over medium high heat.
  3. Once it begins to shimmer, add snap peas.
  4. Sauté for 3-4 minutes, stirring frequently until the peas are bright green and slightly browned.
  5. Season with salt and pepper to taste.

Nutritional Information

Serving Size: 117g Calories 122 Fat 4 Carbs 16 Fiber 6 Protein 6.2.

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.

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