Coconut Scallops Food

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.

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.

SEARED SCALLOPS

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

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.