BAKED COCONUT SCALLOPS IN PINEAPPLE-RUM SAUCE

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Baked Coconut Scallops in Pineapple-Rum Sauce image

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

1/2 to 1 Tbsp canola oil (enough to coat baking dish)
PINEAPPLE-RUM SAUCE
1 Tbsp cuban rum (such as bacardi)
1/4 cup banana, cut into small chunks
1/4 cup pineapple chunks
1/2 cup lite coconut milk
1/4 cup orange juice
1 tsp lime juice (fresh squeezed is preferred)
1 pinch sea salt
SCALLOPS
12 large sea scallops (about 1 to 1 1/4 pounds total)
1/2 cup all-purpose flour
2 large eggs
1/2 cup grated coconut

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.

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