Lemon curd that is creamy and tart with a coconut flavoring in the background. It’s simple to prepare but takes a lot of continuous whisking; it’s well worth it in the end! Serve atop a cake or perhaps some sugary cookies.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ pound bay scallops, or more to taste
- ¼ cup butter
- ⅔ cup chopped onions
- 3 cloves garlic, chopped
- ¼ cup fresh lemon juice
- 1 pinch salt
Instructions
- Rinse scallops and pat dry with paper towels.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Melt butter in a frying pan over medium heat. Add onions and garlic; cook until soft and translucent, about 5 minutes. Remove from heat and stir in lemon juice and salt.
- Place scallops in a large bowl and toss with butter mixture. Let stand for about 2 minutes.
- Remove scallops from butter mixture, reserving excess in the bowl. Cook scallops on the preheated grill using a wire grill basket until golden, tossing occasionally for even cooking, 3 to 4 minutes.
- Meanwhile, return butter mixture to the frying pan and bring to a boil over high heat. Reduce heat to low and keep warm while scallops cook. Toss grilled scallops in warm butter mixture and serve.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 7 g |
| Sodium | 285 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I wish they had more flavor
It’s a lot of work and a lot of things to wash for a small amount of scallops.