Thyme Seared Scallops on Coconut Creamed Corn with Red Bell Peppers
A decadent seafood recipe that will please your tastebuds and sex life. Much like oysters, scallops are sensual in appearance, and contain chemical compounds that triggers your libido.
- 1 1/2 tablespoons virgin coconut oil, divided
- 1 cup diced red bell pepper
- 3 scallions, white and green parts divided, thinly sliced
- 4 ears corn, husks removed
- 1/2 cup light coconut milk
- 1 teaspoon raw sugar (or a bit more or less, to taste)
- 1 pound diver scallops, rinsed and blotted dry (about 8-12 medium)
- Freshly ground black pepper
- Salt, to taste (optional)
- A few thyme sprigs
To make the corn:
- Heat a large skillet on medium-low heat and add oil. Add bell pepper and cook gently until tender, about 6 minutes, adding the white parts of scallions halfway through cooking.
- While the peppers cook, place a corn husk over a bowl and cut off the tops of the corn kernels, not cutting all the way to the cob. Using a soup spoon scrape the remaining pulp and juice from the cobs into the bowl.
- When the peppers are tender, add the corn and juice and cook until the liquid reduces some, 2-3 minutes. Add coconut milk, 1/4 cup water and sugar and simmer until corn is tender, about 30 minutes. Stir in green parts of scallions at the end of cooking.
To make the scallops:
- Season the scallops with pepper and salt. Heat a large saute pan on medium-high heat and add oil, tilting the pan to ensure even coverage. Add scallops and brown on one side, 4-5 minutes, tilting the pan occasionally to evenly distribute oil.
- Turn the scallops onto areas of the pan coated with oil and add thyme, browning 4 minutes. Cook scallops until they reach desired doneness, medium rare recommended since they get tough if cooked too long.
- Spoon the corn into wide shallow dishes and top with scallops.
- Recipe provided by Michelle Dudash, R.D., author of Clean Eating for Busy Families.
Per serving: 292 kcal cal., 10 g fat (5 g sat. fat), 27 g carb., 4 g fiber, 27 g pro.. Percent Daily Values are based on a 2,000 calorie diet