Coconut Scallops
(from hollyanna’s recipe box)
not tried.
Source: Best of Gourmet 1999 (from RecipeThing user zendra) (from RecipeThing user Violetdragonfy) (from RecipeThing user suthernlady)
Serves 2 peopleCategories: seafood
Ingredients
- 1 1/2 cups flaked coconut
- 2 cups boiling hot water
- 1/4 tsp cayenne
- 1/2 tsp salt
- 10 medium sea scallops 1/2 lb
- 1 large egg
- 1/2 cup vegetable oil
- Serve with lime wedges.
Directions
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Preheat oven to 350
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Stir together coconut and hot water, then drain and pat dry. Spread out coconut in one layer and bake in middle of oven until pale golden. Combine coconut, cayene, and salt in small bowl.
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Remove tough muscle from scallops, pat dry and season with s&p. Have the flour ready and a beaten egg. Dredge in flour and shake off excess, then in egg – letting excess drip off, then coat well with coconut.
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In a skillet, heat oil over moderate heat until hot and cook scallops until golden brown and just cooked through, about 1 1/2 minutes. Drain on paper towels.