Seafood is one of my preferred sources of sustenance, and I ADORE scallops. Packed with high-quality protein and a good source of magnesium and potassium, their mild flavour is punched up in this dish by a bit of curry and complimented beautifully by coconut.
- White of 1 large egg (save the yolk for something else but don’t waste it!)
- Sprinkle of curry powder
- Handful unsweetened shredded coconut
- Tbsp Coconut oil
- Cilantro for serving
Whisk together your egg white and desired amount of curry powder. Add scallops and shredded coconut and mix until evenly coated in the “batter.”
Heat a tbsp or more of coconut oil in a pan over medium heat. Once the oil is hot, add scallops and brown on either side (they cook quickly). Serve with a garnish of fresh cilantro.
*Serving suggestion: these are delicious on their own but would also be lovely with a side of cauliflower rice or on top of a simple veggie stir fry or mixed salad