BAKED COCONUT SCALLOPS IN PINEAPPLE-RUM SAUCE
This dish is from Cuba but is reminiscent of most Caribbean cuisines. It consists of fresh sea scallops served with a delicious Pineapple-Rum Sauce. It can be enjoyed anytime of the year, but it's especially fitting for the warmer summer months when it can be enjoyed with a chilled Mojito, daiquiri or piña colada. Take...
Provided by Vickie Parks
Categories Seafood
Time 30m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°F. Lightly coat bottom of 9-inch baking dish with oil; set aside.
- 2. Place Pineapple-Rum Sauce ingredients in a food processor, and puree until smooth. Set aside.
- 3. Place flour in a shallow dish. Crack eggs into a separate shallow dish, and beat with a fork until smooth. Place grated coconut in a separate shallow dish.
- 4. Dredge scallops in the flour, turning 2 or 3 times until well coated. Then roll scallops in the beaten egg until coated on all sides. The roll scallops in coconut until well coated.
- 5. Placed coconut-covered scallops in baking sheet so they don't overlap. Bake for 15 to 18 minutes or until the coconut begins to turn a light golden brown (but don't let the coconut burn).
- 6. While the scallops are baking, warm the Pineapple-Rum Sauce (for about 3 to 4 minutes in a saucepan over medium heat on the stove, or about 30 to 45 seconds in a microwave oven).
- 7. For each serving, arrange 3 coconut-encrusted scallops on each plate, and spoon about 1/4 cup of the warm Pineapple-Rum Sauce over the scallops. Serve immediately while still warm.
ASIAN SCALLOP STEW WITH COCONUT, GINGER AND LIME
Categories Soup/Stew Ginger Stew Lime Coconut Scallop Bell Pepper Winter Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Combine scallops, coconut milk, red bell pepper and ginger in heavy medium saucepan. Bring just to boil over medium-high heat. Reduce heat to medium-low and simmer until scallops are just opaque in center, about 5 minutes. Remove pan from heat. Mix in lime juice, fish sauce and green onions. Season to taste with salt and pepper. Ladle into bowls and serve.
SEARED SCALLOPS
Butter is swapped out for coconut oil in this oh-so-simple seafood dish. Make sure your scallops are nice and dry before searing -- this is key to achieving a golden crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 5
Steps:
- Heat a skillet over medium-high heat; swirl in just enough coconut oil to coat bottom. Pat scallops dry, season with coarse salt, and add to skillet. Cook, undisturbed, until browned on bottom, 1 to 2 minutes. Flip, season with coarse salt, and cook until browned and cooked through but still pink in center, 1 to 2 minutes. Serve with wilted spinach and a pinch of freshly grated nutmeg.
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