LOW Carb: X-post Coconut curry scallops

Coconut Curry Scallops

Ingredients:

2/3 cup coconut cream unsweetened

1/4 cup splenda

2 tbsp extra virgin olive oil

1 tbsp red Indian curry paste

1 Lemon sliced into wedges

1/2 ounce lime juice

15 scallops

1/4 tsp Cayenne powder

Almond flour for dusting…(no carbs from this)

1 egg white

 

Directions:

Mix Coconut cream, curry paste and cayenne pepper into a mixing bowl

Gently heat until nice and hot but don’t boil.  Just keep warm.

Dip Scallops into the egg white and then coat liberally with almond flour.

Fry scallops olive oil until nice and golden and crunchy.  Don’t overcook and make chewy!

Add lime juice to warm sauce gently stirring in slowly

Take freshly fried scallops arrange on plate

Pour sauce over them

Serve immediately!  This will need salt or a nice salty soy sauce is good too!  And yes, it’s supposed to be spicy…. If you don’t want spice, then add more coconut crème.

T, T, T - I totally love you because I had no clue what I was having for dinner tonight - now I know. My only question is - do you think it would be just as good with yellow curry? I don't have red but I have yellow - hmmmmm.

Heya beautiful!  of course you can use yellow too!

As always just give it a whirl!  i think those flavors should be fine....

T.

I almost forgot about this recipe. I ended up not trying that night because I didn't know how the yellow curry would taste. But since you said you think it would be fine - I'm gonna try it tonight. The mister has to work, so it's the perfect time to make a dish he won't touch :-)