Coddled Scallops in Mint
The cooking term coddled usually refers to slow simmering in milk, such as coddled eggs. But I find that coddling scallops in this preparation results in a super tender, and delightfully acidic, dish that bursts with that tropical feeling.
For 4 Serving(s)
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- 1/4 cup lime juice
- 1/4 cup shredded coconut
- 2 tablespoons balsamic vinegar
- 12 sea scallops
Coddled Scallops in Mint Directions
- Place all ingredients, except scallops, in a food processor bowl or blender and pulse until mint and cilantro are chopped finely(see NOTE). Transfer to a casserole dish or non reactive baking pan with at least 1-inch sides and add scallops, tossing to combine. Cover with tin foil and place in a 250-degree F oven. Coddle(or bake) for 1 hour or until scallops are just done. Check every 10-15 minutes after the half hour mark. You can also place pan in an outdoor grill. over low and indirect heat.
- Remove pan from oven and discard foil. Serve 3 to a plate for an appetizer with equal amounts of mint mixture.
- NOTE: If you have an issue with this being too dry in order to mince properly in your devise, simply chop by hand or add just enough orange or apple juice to pulse as directed.