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Ingredients

• 1/2 cup crème fraîche or whipping cream
• 1/2 cup coconut milk (stir before measuring)
• 1/2 cup thinly sliced shallots (about 2 oz.)
• 1/4 cup vegetable oil
• 8 sea scallops (each about 1 in. wide, about 8 oz. total)
• Salt and pepper

Description

Notes: This Recipe Makes A Little More Coconut Crème Fraîche Than You Need, Because A Smaller Volume Is Hard To Whip; Leftovers Will Keep, Covered And Chilled, For Up To 1 Week. We Enjoyed Them Stirred Into Soups, Added To The Broth Of Steamed Mussels,

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