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Ingredients: |
1/2 inch cubed butter
1 teaspoon celery seed
1 teaspoon Nantucket Rub seasoning for seafood (or a good pinch of tarragon and mustard seed)
1 teaspoon olive oil
3 tablespoons coconut cream or milk
3 tablespoons sour cream
8 large scallops
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Directions: |
Grind celery seed and Nantucket rub in pestal or grinder.
Prepare Pasta.
Melt butter in saucepan on low heat and add olive oil.
Cut Scallops into quarters, add to hot butter in pan.
Sprinkle with some of the ground seasonings.
Turn scallops over and add some more seasonings.
Cook until butter is browned and scallops are browned.
Add Coconut cream and sour cream.
Serve scallops with sauce over pasta.
You may add curry, ginger, dry white wine, green onions. |
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Helpful Hints & Tips: |
Good with a cold Chardonnay |
