Fusion Seared Scallops with Jack Daniels Coconut Sauce

1 lb. scallops
1 tbsp. olive oil
1 tsp. garlic
JACK DANIELS COCONUT SAUCE:
1 tsp. olive oil
1 tbsp. chopped shallots
1/4 cup Jack Daniels
1/2 cup chicken stock
1/4 cup coconut milk

Wipe scallops and lightly toss in a light olive oil and finely minced garlic.

Sear on a hot skillet (not non stick), remove to pan and hold in oven.

Add a little more olive oil to skilletand saute shallots lightly

Deglaze with Jack Daniels, add chicken stock, reduce and add a large spoon of coconut cream (what sits on top of can if not shaken) reduce till thick and add another small hit of Jack Daniels.

Arrange scallops on plate, drizzle sauce on top, and sprinkle with freshly made lime zest curl. Place one lime wedge and one slice on plate with a orchid.

Source: Barbara Hom