Coconut scallops are a delicious and easy-to-make dish that can be enjoyed by people of all ages. The combination of sweet coconut and savory scallops creates a unique and flavorful meal that is sure to please everyone at your table. This article will provide you with a step-by-step guide to making the perfect coconut scallops, as well as some tips and tricks for getting the most out of this delicious dish. We will cover everything from selecting the right scallops to choosing the best cooking method, so you can be sure that your coconut scallops turn out perfectly every time.
Here are our top 3 tried and tested recipes!
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.
SCALLOPS, OKRA, AND TOMATOES IN COCONUT CURRY SAUCE
Steps:
- Trim tops of okra, being careful not to cut into pods.
- Cut an X in bottom of each tomato and immerse tomatoes in a 2-quart saucepan of boiling water for 10 seconds. Transfer tomatoes with a slotted spoon (save boiling water) to a bowl of ice and cold water to cool, then peel. Add 1 tablespoon salt to boiling water, then add okra and cook, uncovered, until just tender, about 5 minutes. Drain okra in a colander, then plunge into same ice water to stop cooking. Drain okra and pat dry with paper towels.
- Quarter tomatoes lengthwise and seed, then cut each quarter lengthwise into 1/2-inch-wide strips.
- Purée onion, garlic, ginger, jalapeño (to taste), and 1/4 cup chicken broth in a blender.
- Pat scallops dry and sprinkle with pepper and remaining 1/2 teaspoon salt. Brush a 12-inch nonstick skillet with 1/2 teaspoon oil and heat over moderately high heat until just beginning to smoke. Brown scallops in 2 batches, turning once, about 4 minutes total. Transfer scallops as browned with tongs to a plate and keep warm, covered with foil. (Scallops will not be cooked through.)
- Add remaining 1 1/2 teaspoons oil to skillet and reduce heat to moderate. Add purée carefully (it may splatter), then add curry powder. Boil, stirring constantly, 2 minutes. Add coconut milk and remaining 3/4 cup broth and bring to a simmer. Add tomato strips and simmer, stirring frequently, until tomatoes are softened, 3 to 4 minutes. Season sauce with salt and pepper.
- Stir in scallops and okra and simmer until scallops are just cooked through, about 3 minutes. Divide scallops, vegetables, and sauce among 4 plates and sprinkle with cilantro.
COCONUT SCALLOPS
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.
Tips:
- Use fresh scallops: Fresh scallops have a sweet, briny flavor and a tender texture. Avoid using frozen scallops, as they can be tough and chewy.
- Sear the scallops properly: Searing the scallops in a hot skillet creates a golden brown crust and helps to lock in the juices. Be careful not to overcook the scallops, as they will become tough.
- Use a flavorful marinade: Marinating the scallops in a mixture of olive oil, lemon juice, herbs, and spices will add flavor and moisture. You can also use a store-bought marinade.
- Serve the scallops immediately: Scallops are best served immediately after they are cooked. This will help to ensure that they are tender and juicy.
Conclusion:
Coconut scallops are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The combination of sweet coconut and savory scallops is sure to please everyone at your table. With a few simple tips, you can create a restaurant-quality dish at home. So next time you're looking for a new and exciting way to prepare scallops, give this recipe a try. You won't be disappointed!
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