Scallops with vanilla Key lime coconut sauce

MAKES 4 SERVINGS

2 (14-ounce) cans coconut milk (drain clear liquids, keeping only white fatty solids)

2 large shallots, diced

1/2 cup fresh ginger, grated and juiced

4 cloves fresh garlic, finely chopped

1 1/4 cups dry white wine

1 1/4 cups rice wine vinegar

1/2 to 3/4 cup soy sauce

1 1/2 cups Key lime juice

1/2 cup chicken stock

3 tablespoons clover honey

2 tablespoons vanilla bean paste

1 tablespoon brown sugar

2 cups heavy cream, as needed

1/4 cup peanut oil (or any oil with a high smoke point)

16 large sea scallops

Salt, to taste

10 large shiitake mushrooms

10 chanterelle mushrooms

2 tablespoons butter or oil

Chives, chopped (optional garnish)

For sauce: Place coconut milk solids in saucepan over medium heat. While milk warms, sweat shallots, ginger and garlic in a saute pan over medium to high heat. Deglaze pan with white wine and rice wine vinegar. Add soy sauce and Key lime juice and reduce by half. Add chicken stock, honey, vanilla bean paste, brown sugar and warm coconut solids; bring to a simmer and reduce until sauce starts to thicken (about 30 minutes on low heat). Strain sauce through a chinois or fine strainer; add cream as needed to make sauce consistency.

To assemble: Preheat oven to 425 degrees. Heat peanut oil in saute pan until just under smoke point. Lightly salt scallops, and then sear scallops until caramelized on bottom (about 2 minutes). Turn over scallops and place in oven for 4 additional minutes. In saute pan, saute mushrooms in butter (or oil, if preferred) until brown. Place browned mushrooms in center of four plates and place 4 scallops on top of each bed of mushrooms. Ladle sauce around mushrooms and scallops being careful not to sauce over the top. Garnish each with a sprinkle of chopped chives (optional).

Yamandu Perez, Zak's Place

Nutrition facts per serving: 953 calories, 68 g fat, 42 g saturated fat, 127 mg cholesterol, 50 g carbohydrates, 24 g protein, 2362 mg sodium, 5 g fiber