Baked Coconut Scallops In Pineapple Rum Sauce Recipes

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PINEAPPLE-COCONUT SAUCE



Pineapple-Coconut Sauce image

Crushed pineapple in its own juice forms the base of a luxurious tropical sauce flavored with coconut. Make it in minutes and serve it with coconut shrimp with rice or egg noodles. Make ahead of time and refrigerate so flavors meld together.

Provided by josiekana

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 40m

Yield 12

Number Of Ingredients 3

¾ cup crushed pineapple in juice, divided
½ cup cream of coconut, divided
¼ cup heavy whipping cream

Steps:

  • Blend 1/2 cup crushed pineapple and cream of coconut in a blender until smooth. Add heavy cream and pulse to blend; pour into a bowl.
  • Fold remaining crushed pineapple into the blended mixture. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 74 calories, Carbohydrate 9.9 g, Cholesterol 6.8 mg, Fat 4 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.9 g, Sodium 8.6 mg, Sugar 9.6 g

SAUTEED SCALLOPS IN PINEAPPLE/RUM SAUCE



Sauteed Scallops in Pineapple/Rum Sauce image

WARNING: Do NOT make this without Panko. Ordinary bread crumbs or corn flake crumbs just don't work. Sauce can be made days ahead if desired. A great appetizer, it may be a little rich for a main course.

Provided by Blue Bustard

Categories     < 4 Hours

Time 1h5m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 (6 ounce) can crushed pineapple
1 (6 ounce) can pineapple chunks
1 cup rum
1/3 cup brown sugar
2 cups white wine
1 shallot, minced
4 ounces heavy cream
1/2 cup butter, cut into chunks
4 ounces macadamia nuts, crushed
4 ounces panko breadcrumbs (NO SUBSTITUTIONS)
1 egg
1 lb sea scallops

Steps:

  • Chop the chunk pineapple to about quarter inch bits, mix with crushed pineapple and set aside.
  • Reduce rum and brown sugar. At the same time, reduce white wine and shallots by half. Then combine both parts and continue to reduce, adding cream. When mixture thickens, whip in chunks of butter. Add pineapple. Set sauce aside, keeping warm.
  • Mix panko and nuts together in a bowl.
  • Lightly beat egg in a bowl with a little added cream.
  • Rinse scallops and pat dry with paper towels.
  • Dip scallops in egg, dredge in panko/nut mixture, and saute in butter until golden - about two to four minutes.
  • Spoon some sauce on a plate. Place cooked scallops on sauce, spoon some sauce over them and serve.
  • This recipe makes enough sauce for two or three pounds of scallops, but saves quite well refrigerated.

Nutrition Facts : Calories 1471.8, Fat 80.7, SaturatedFat 34.5, Cholesterol 256.3, Sodium 799.1, Carbohydrate 84.3, Fiber 6, Sugar 45.8, Protein 37.6

SEARED SCALLOPS WITH PINEAPPLE



Seared Scallops With Pineapple image

Make and share this Seared Scallops With Pineapple recipe from Food.com.

Provided by Chef Hawgwild

Categories     Low Cholesterol

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

1 lb sea scallops
1 cup chopped fresh pineapple
1 tablespoon olive oil
1 teaspoon red chili pepper flakes
1 cup white wine
1 tablespoon chopped garlic
salt and pepper

Steps:

  • Season scallops with salt, pepper and chili flakes.
  • In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
  • Sear the scallops until golden brown on both sides, but only flip once.
  • Remove and set aside on a plate.
  • Next add the chopped garlic and cook for just a minute or two, then add the wine.
  • The garlic and wine should start to simmer, continue this until its reduced.
  • Then add the pineapple and stir around to coat.
  • Pour it all over the scallops and garnish. Serve immediately.
  • For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

Nutrition Facts : Calories 242.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 36.4, Sodium 614, Carbohydrate 15.4, Fiber 1.1, Sugar 6.3, Protein 18.9

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.

BAKED COCONUT FRENCH TOAST WITH PINEAPPLE-RUM SAUCE



Baked Coconut French Toast with Pineapple-Rum Sauce image

Add some Caribbean flair to your standard French toast with coconut and pineapple.

Provided by Kempstr

Categories     French Toast

Time 8h50m

Yield 8

Number Of Ingredients 12

6 large eggs
1 (13.5 ounce) can light coconut milk
2 tablespoons white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
16 (1 1/4-inch thick) diagonal slices French bread
1 cup packed sweetened flaked coconut
1 (6 ounce) can unsweetened pineapple juice
½ cup packed brown sugar
4 ½ cups frozen pineapple chunks
2 tablespoons butter
2 tablespoons dark rum

Steps:

  • Line a 13x18-inch sheet pan with parchment paper. Whisk eggs in a deep bowl, then whisk in coconut milk, sugar, vanilla, and salt until sugar is dissolved. Submerge each slice of bread in egg mixture, turning over several times, until saturated, then transfer to prepared sheet pan. Pour remaining egg mixture over bread and chill, covered with plastic wrap, at least 8 hours or up to 24 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Press coconut evenly into bread. Bake in upper third of oven until cooked through and golden, 30 to 35 minutes.
  • Meanwhile, bring pineapple juice and brown sugar to a simmer over medium heat, stirring. Add pineapple chunks and bring to a boil, stirring, then cook over medium-high heat, stirring occasionally, 10 minutes. Add butter and rum and simmer, stirring, until butter is melted. Keep warm, covered, off heat.
  • Serve French toast with warm pineapple-rum sauce.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 84.1 g, Cholesterol 125 mg, Fat 15.3 g, Fiber 3.7 g, Protein 11.2 g, SaturatedFat 8.3 g, Sodium 514.9 mg, Sugar 52.7 g

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