Mini-cocotte of Scallops with Coconut Milk and Saffron Recipe

Ingredients:

• 8 large scallops
• 1 can of coconut milk
• 1 onion, diced
• 1 garlic clove, minced
• 1 tsp. of saffron powder
• 1 tbsp. of olive oil
• 2 tbsp. of fresh cilantro, finely chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C)
2. Wash and dry the scallops and season them with salt and pepper to taste
3. In a large saucepan, heat the olive oil and sauté the onion and garlic until they become caramelized
4. Pour the coconut milk in the saucepan and bring it to a boil on medium heat, stirring constantly
5. Reduce the heat and add the saffron powder. Simmer for another 5 minutes or until the sauce thickens slightly
6. Divide the scallops into 4 mini-cocottes, pour the coconut sauce over them and sprinkle with fresh cilantro
7. Bake the mini-cocottes in the oven for 10-12 minutes or until the scallops are cooked through
8. Serve hot with a side of basmati rice or quinoa and roasted vegetables
9. Enjoy your delicious mini-cocottes of scallops with coconut milk and saffron!

Verdict:

This mini-cocotte recipe is an easy and flavorful way to prepare scallops. The coconut milk and saffron complement the delicate flavor of the scallops, while the fresh cilantro adds a burst of freshness. This dish makes an elegant and impressive appetizer or main course that will delight your guests.

Serving Suggestions:

Serve with a side of basmati rice or quinoa and roasted vegetables, such as asparagus or carrots. Add a glass of white wine like Sauvignon Blanc or Chardonnay to elevate the flavors.