Makes 8 servings. Difficulty
1/2 cup créme fraiche 1/2 cup coconut milk 4 shallots, sliced 1/4 cup canola oil 8 sea scallops 1 Tablespoon fresh basil, thinly sliced Hot red pepper flakes (to taste) Salt and freshly ground black pepper
Using an electric mixer beat créme fraîche and coconut cream on high until soft peaks form. Cover and chill until shallots and scallops are ready.
Heat canola oil over medium-high heat. Add shallots and cook until crisp and golden, about 5-7 minutes. Remove shallots with a slotted spoon and drain on paper towels. (Do not discard oil.)
Rinse scallops and pat dry. Season both sides with salt and freshly ground black pepper. Add scallops to skillet and cook, turning once, until golden brown on both sides and barely opaque in centers (they should be still moist-looking in centers), about 5-6 minutes total. Remove scallops from skillet and allow to cool briefly.
Arrange scallops on a platter; top with a dollop of créme fraîche-coconut mixture, a dash of hot red pepper flakes, a few fried shallots and a couple of slivers of fresh basil.