Baked Coconut Scallops In Pineapple Rum Sauce Food

SAUTEED SCALLOPS IN PINEAPPLE/RUM SAUCE

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.

SEARED PORK CHOPS WITH COCONUT RUM AND CARAMELIZED PINEAPPLE SAUCE

Steps:

• Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.

SAUTEED PINEAPPLES IN DARK PUERTO RICAN RUM ANDCOCONUT FLAMBE SAUCE ON VANILLA ICE CREAM

Steps:

• Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
• Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
• To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.

WARM PINEAPPLE SUNDAES WITH RUM SAUCE

Steps:

• Preheat oven to 425°. Place pineapple in 1-qt. baking dish. In a small bowl, combine the brown sugar, rum and ginger; spoon over pineapple. Dot with butter. , Bake, uncovered, until pineapple is lightly browned and sauce is bubbly, 8-10 minutes. Place ice cream in 2 dessert dishes; top with pineapple and sauce. Serve immediately with crushed cookies.

BAKED COCONUT SCALLOPS IN PINEAPPLE-RUM SAUCE

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.

ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, stir together the sugar, corn starch and salt. Add the hot water slowly, whisking constantly. Put the pot over high heat and bring to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened - about 3 to 5 minutes. Add the rum and the vanilla scrapings and stir to combine.
• Cut the top and bottom off the pineapple. Stand the pineapple up and slice off the rind from top to bottom. Then cut it into thirds, lengthwise. Cut the wedges in half, the short way, so you have 6 thick chunks. Remove the cores.
• Put the pineapple wedges onto a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes, then switch the oven to broil and cook until the pineapple is caramelized - about 10 to 15 minutes. Watch carefully to make sure it doesn't burn.
• Serve a hunk of pineapple covered in the remaining rum sauce, toasted coconut and 2 scoops of ice cream. Enjoy!
• *Note- to toast coconut: Preheat oven to 350 F and spread coconut on a cookie sheet and bake for 15 minutes, stirring occasionally. Watch it to make sure it doesn't burn.

SEARED SCALLOPS WITH PINEAPPLE

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.

COCONUT, PINEAPPLE, RUM CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 15x10 inch pan.
• Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes.
• Pour into prepared pan and bake for 30 minutes.
• Meanwhile prepare cream filling and topping.
• Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
• Fold in whipped topping.
• Cool and remove from pan.
• Slice into 3 10x5 pieces.
• Place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. Cover sides and top with remaining coconut.
• I pressed the coconut into the cream to shape like a pineapple.
• Chill well or you can freeze.
• Garnish with pineapple leaves and some pineapples.

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.