Seared Scallops with Turmeric Ginger Coconut Broth
2 lbs Fresh Sea Scallops
1/3 C Spice Union Polynesian Luau Spice Blend
2 Tbsp Coconut oil
1 Tbsp Turmeric Powder
2 Tbsp Fresh ginger - finely grated on a microplane
1 Tbsp Fresh lemon zest
1 ea Small sweet onion - peeled and quartered
1 Clove Fresh Garlic- peeled
1/2 Tsp White Pepper
1 1/2 C Unsweetened coconut milk
1 1/2 C Fresh asparagus - blanched
1 1/2 C Fresh carrots – blanched
1 C Fresh cilantro sprigs- picked and washed
Prepare the Turmeric Ginger Coconut Broth:
In a stainless steel sauce pan, combine the turmeric powder, ginger, lemon zest, sweet onion, garlic clove, white pepper and unsweetened coconut milk.
Heat the coconut milk mixture over medium heat until simmering. Simmer for 30 minutes.
Strain the coconut milk broth through a fine strainer.
Place the asparagus and carrots into the broth to warm through.
Place the broth in a warm on a small burner with the heat barely on; just to keep the broth warm and heat the vegetables.
Prepare the Scallops:
Preheat a cast iron pan to medium high heat.
Dredge the top and bottom of each Sea Scallop in Spice Union Polynesian Luau Spice Blend.
Add the coconut oil to the cast iron pan and heat until the oil is shimmering.
Once the coconut oil begins to shimmer, place the seasoned scallops in the pan.
Cook the scallops for about 1 minute per side.
Remove the scallops from the pan.
Assemble the dish by spooning 3 oz of coconut broth into a bowl and arranging the asparagus and carrots nicely in the broth.
Place the scallops around the perimeter of the broth and top with sprigs of cilantro.