Pan-Seared Scallop Meat with Coconut Milk (Tuno)

Pan-Seared Scallop Meat with Coconut Milk (Tuno)

This recipe for scallops in a coconut milk with lime and ginger is really mouthwatering. The scallops are grilled. To make a simple dinner seem more elegant, serve this dish with rice or noodles.


  • 1 kilo JRA Bantayan Scallop Meat thawed, thoroughly dried
  • 1 tablespoon cooking oil
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 clove garlic minced
  • 1 lime juiced and zested
  • 1 cup coconut milk
  • 1 tablespoon fresh ginger grated


  1. Dry the thawed scallops between paper towels. Let scallops come to room temperature, then season with salt and pepper.
  2. Preheat a nonstick skillet on medium heat. Add cooking oil to hot pan. Place scallops flat side down. Sear without moving for 1½ - 2 minutes or until you have a nice brown sear.
  3. Flip scallops to other flat side and add lime juice, cook for 1 minute.
  4. Remove scallops from pan, set aside.
  5. Add garlic to pan and sauté for 30 seconds.
  6. Add coconut milk, lime zest and ginger. Reduce heat to medium-low. Stir constantly. Once cream starts to reduce approximately 1-2 minutes return scallops to pan, keeping the nice brown sear side up.
    Finish reducing cream about 2 minutes. Sprinkle in toasted coconut and cilantro or skip this and serve as is. Enjoy!
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