12 scallops roe off (reserve shells for serving)
1 ½ tablespoons extra virgin olive oil
Salt
Freshly ground black pepper
2 ½ ounces Blue Ice Potato Vodka
1 cup coconut milk
1 lemon, juiced and zested
Pasta or bread
Tap scallops dry with paper towels, rub with ½ tablespoon of extra virgin olive oil and season with salt and freshly ground black pepper. Heat up the remaining oil in a large frying pan over high heat. When oil shimmers, add scallops and cook on each side until golden brown, about 4 minutes total. Transfer to plate. Remove the pan from heat and carefully add vodka, scrape up any browned bits from the bottom of the pan and stir to incorporate into the sauce. Place pan to medium-low heat and add coconut milk, lemon juice and lemon zest; stir to combine. Add scallops and any accumulated juices to the pan and cook until heated through for around 2 minutes. Serve over pasta as a main course or with bread as an appetizer.
