Ingredients
Units
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- 2 tbsp olive oil
- 1 lb scallops, beards removed and dried
- 2 tbsp butter
- Zest and juice of 1 grapefruit
- Zest and juice of 1 lime
- 2 shallots, minced
- 2 garlic cloves, minced
- 1/2 red bell pepper, finely chopped
- 1/2 jalapeno, deseeded and finely diced
- 1/4 cup shredded coconut
- 1/4 cup marmalade
- 1/4 cup minced chives
- 1 can full fat coconut milk
- 16 oz cooked fettuccini
Instructions
- Heat the olive oil over high heat, add the scallops and sear until golden brown, remove and set aside.
- Add the butter to the pan that the scallops were seared in, melt.
- Add the zest and juice from the grapefruit and lime.
- Add the shallot, garlic, red pepper, and jalapeno, sautƩ until the shallot begins to soften.
- Add the coconut and marmalade, mix well and heat through.
- Stir in the coconut milk and bring to a boil, reduce to a simmer and cook until thickened.
- Stir in the cooked fettuccini and gently fold in the scallops. Serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood, Entrees, Pasta, Recipes