Coconut Scallops Recipes

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COCONUT SCALLOPS



Coconut Scallops image

Categories     Fry     Quick & Easy     Coconut     Scallop     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 1/2 cups sweetened flaked coconut
2 cups boiling-hot water
1/4 teaspoon cayenne
1/2 teaspoon salt
10 medium sea scallops (about 1/2 pound)
1/2 cup all-purpose flour
1 large egg
1/2 cup vegetable oil
Accompaniment: lime wedges

Steps:

  • Preheat oven to 350°F.
  • In a small bowl stir together coconut and water. Drain coconut in a sieve and pat dry. On a baking sheet spread coconut in one layer and bake in middle of oven until pale golden, about 10 minutes. In a bowl stir together coconut, cayenne, and salt.
  • Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In 2 separate shallow bowls have ready flour and lightly beaten egg. Dredge scallops in flour, shaking off excess. Dip each scallop in egg, letting excess drip off, and coat well with coconut.
  • In a 10-inch skillet heat oil over moderate heat until hot but not smoking and cook scallops until golden and just cooked through, about 1 1/2 minutes on each side. Drain scallops on paper towels.
  • Serve scallops with lime wedges.

SEARED SCALLOPS



Seared Scallops image

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

Coconut oil
Scallops
Coarse salt
Wilted spinach
Pinch of freshly grated nutmeg

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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