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Thyme Seared Scallops on Coconut Creamed Corn with Red Bell Peppers

Thyme Seared Scallops on Coconut Creamed Corn with Red Bell Peppers


  • 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:

    1. 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.
    2. 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.
    3. 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:

    1. 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.
    2. 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.
    3. 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.

    Nutrition Information

    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


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