Coconut Scallops Recipes

COCONUT SCALLOPS

Coconut Scallops image

Categories Fry Quick & Easy Coconut Scallop Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

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

Ingredients

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.

SCALLOPS IN BASIL-COCONUT SAUCE

Scallops in Basil-Coconut Sauce image

Make and share this Scallops in Basil-Coconut Sauce recipe from Food.com.

Provided by Parsley

Categories Coconut

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs fresh raw sea scallops
28 ounces unsweetened coconut milk
1/4 cup lime juice (I prefer the lime) or 1/4 cup lemon juice (I prefer the lime)
1 tablespoon ground ginger
1/4 teaspoon white pepper
2 tablespoons chopped fresh basil
1 tablespoon fish sauce, plus
1 teaspoon fish sauce

Steps:

In a large skillet, combine coconut milk, lime juice, ginger, and white pepper and bring to a boil.
Reduce heat to med-low to simmer. Add scallops. Cover and simmer for about 8 minutes or until scallops are opaque.
Remove scallops with a slotted spoon and place in a shallow dish. Keep warm by covering w/ foil.
Meanwhile, boil remaining coconut milk mixture over high heat for 10-15 minutes or until reduced to 1 1/2 cups.
Stir in basil and fish sauce. Pour over the cooked scallops.
Serve.

Nutrition Facts : Calories 616.7, Fat 45.7, SaturatedFat 39.1, Cholesterol 75, Sodium 856.7, Carbohydrate 13.8, Fiber 0.3, Sugar 0.5, Protein 42.9

ASIAN SCALLOP STEW WITH COCONUT, GINGER AND LIME

Asian Scallop Stew with Coconut, Ginger and Lime image

Categories Soup/Stew Ginger Stew Lime Coconut Scallop Bell Pepper Winter Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

Ingredients

12 ounces sea scallops, halved if very large
3/4 cup canned unsweetened coconut milk
1/2 large red bell pepper, cut into 1 x 1/4-inch strips
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon fish sauce (nam pla) or soy sauce
1/4 cup thinly sliced green onions

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.

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