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What You Need:
(To Serve: 4 to 6)
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¼ cup strained fresh lime juice
2 dashes Tabasco sauce
½ teaspoon salt
½ teaspoon freshly ground white pepper
½ pound whole fresh or frozen bay scallops or sea scallops, thoroughly defrosted and drained if frozen, and cut into ½ - inch cubes
¾ cup rich coconut top milk
½ cup sour cream
3 tablespoons finely chopped scallions including all the green tops
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Translate this recipe:
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| How To Cook: |
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1. In a deep glass or ceramic bowl, thoroughly mix the lime juice, Tabasco, salt and pepper. Drop in the scallops and toss them about with a spoon until they are evenly moistened.
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2. Cover the bowl and, stirring occasionally, marinate the scallops in the refrigerator for at least 2 hours, or until they are white and opaque, indicating that they are fully "cooked".
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3. Meanwhile combine the coconut milk, sour cream and scallions in a separate bowl. Mix well and refrigerate for an hour or so, or until the mixture is completely chilled.
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4. Drain the marinade off the scallops into a cup. Add the scallops and 1 tablespoon of the marinade to the coconut and sour cream mixture, tossing them together gently but thoroughly.
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5. Taste for seasoning and add more of the marinade if you prefer. Arrange the scallops on individual scallop shells or in small soup plates and serve at once.
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NOTE: In Hawaii, this dish is made from the native opihi - a kind of mollusk not usually available on the mainland.
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