Lime-Marinated Scallops with Coconut Sauce

Scallop ceviche served chilled with a slightly sweet coconut sauce.

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Ingredients:

• 1/4 cup strained fresh lime juice  
• 2 dashes Tabasco  
• 1/2 t. salt  
• 1/2 t. freshly ground white pepper  
• 1/2 pound scallops  
• 3/4 cup coconut milk  
• 1/2 cup sour cream  
• 3 T finely chopped scallions    

Method

In deep glass or ceramic bowl, thoroughly mix lime juice, Tabasco, salt and pepper. Drop in scallops and toss them about with a spoon until they are evenly moistened. Cover bowl and marinate in frig for at least 2 hrs. stirring occasionally until they are white and opaque, indicating they are fully ?cooked.? Meanwhile combine the coconut milk, sour cream and scallions in a separate bowl. Mix well and refrigerate for an hour until completely chilled. Drain the marinade off scallops into a cup. Add the scallops and 1 T marinade to coconut and sour cream mix, tossing them together gently but thoroughly. Taste for seasoning and add more of marinade if you prefer. Arrange the scallops on serving dish.

Notes:

Number of servings: 6

Submitted By: inhonorofleilani
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