cream of coconut, the amount depends on the size of the plate
balsamic reduction, the amount depends on the size of the plate
4wide outer leavesof romaine lettuce
4lime wheels
3tbsppecans, halves
Instructions
Plate decorating
Starting with the plate decoration is essential. Grab two small plates and create circles with the balsamic glaze and the Creme of Coconut. Then, with a toothpick, draw lines into circles.
Cut romaine lettuce leaves in half. Keep the wide upper halves. Place two lettuce halves on the first half of the plate, and top them with two lime wheels.
In a pan, lightly saute the pecan halves to release the flavor, chop them roughly, and set them aside.
The sauce
In a saucepan, heat the unsweetened coconut milk.
Add one tablespoon of lime juice and one teaspoon of lime sea salt.
Add ¼ of a teaspoon of cayenne pepper and stir. Cook for ten minutes, stirring occasionally.
Scallops
First, season the scallops with salt and pepper. Heat the pan to medium-high temperature. Melt the unsalted butter, and place scallops on the pan. Flip them when brown from the bottom, about four minutes on each side. Move the scallops from the pan onto the center of the plate, drizzle with the coconut lime sauce, and decorate with chopped pecans.