Scallops in Creamy Sauce
I had the privilege to see a good friend come over my place with a whole bag of fresh scallops.
She cooked them for us and it was awesome!
Scallops in a Creamy Sauce with Sambuca
My friend has great taste, she didn’t bring any type of scallops….nothing less that Magdalen Islands scallops! (huge smile on my face)
Her original recipe was using cream. We decided to turn it into a paleo version, therefore, without any dairy.
There was a certain skepticism in the air, I have to admit. We used coconut milk (full fat) along with a bit of tapioca starch (tapioca starch or tapioca flour are the same).
What a deliciously happy recipe we made!
Let me introduce you to Mylene. We had so much fun doing this video!
The video above shows all the steps, with a cool music to entertain everyone.
At the bottom of this article, you will get the printable version with exact quantities.
It’s easy to cook and will impress your guests (but don’t tell them it’s healthy on top of it).
If you liked this recipe, please share the video with your friends and family.
- 1/4 cup avocado oil (or coconut oil)
- 2 green onions, finely chopped
- 2 tablespoon (30ml) sambuca or aniseed liquor
- 1 can coconut milk, full fat
- 2 tablespoon tapioca starch or flour (adjust to get desired sauce texture)
- 1 pound (454 gr) Magdalen Islands scallops, fresh or frozen but thawed
- In a skillet, blanch green onions in avocado oil.
- Add sambuca or liquor.
- Add coconut milk, bring to simmering. Add tapioca flour to thicken to desired texture. Reserve.
- Lightly brown the delicate scallops on medium to high heat, 1 minute on each side for medium size scallops and 2 minutes on each side for bigger ones.
- Serve immediately in a plate and top with the aniseed creamy sauce.
- By Mylène Vincent
- If you don't like the taste of aniseed, you could replace it by grounded fennel seeds or even concentrated chicken bone broth.
Vegetable Garden : Our Straw Bale Gardening