Coconut Encrusted Scallops with Banana Colada Sauce

Photo: Vicki Bensinger

Ingredients

Ingredients:

Banana Colada Sauce:

1 tablespoon rum

1/4 cup sliced banana (3/4 of a medium banana)

1/4 cup diced pineapple

1/2 cup light coconut milk

1/4 cup fresh orange juice

1/2 teaspoon fresh lime juice

Pinch sea salt (you could use any type of salt but afterall I was recreating the

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12 large dry scallops*

1/2 cup all-purpose flour

2 beaten eggs

1/2 cup grated coconut

Preparation

Instructions:

Preheat oven to 350°.

In a blender container combine all ingredients for Banana Colada Sauce and puree until smooth. Set aside.

Lightly coat a foil lined sheet pan with canola oil or non-stick spray. Dredge scallops in flour, then dip into beaten eggs and roll in grated coconut.

Place on prepared sheet pan and bake for 15 minutes or until coconut is golden.

While prepping the scallops take 1 cup of dried Jasmine rice and place in a rice cooker. Add 1 cup of the remaining light coconut milk and 1 cup of water to the pot. Turn on and let it do it's thing. When the rice is ready, add about 1/2 cup diced fresh pineapple to the rice cooker. Mix and let warm up before serving.

Warm sauce. Serve. On a plate, place a nice mound of the coconut rice in the center of the plate surrounded by 3 coconut-crusted scallops (per serving) and then top with 1/4 cup warm Banana Colada Sauce. If preferred serve sauce on the side. YUM!!

Enjoy!

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About

This recipe is so simple to prepare. Just gather up the ingredients and have everything measured and ready to go (mise en place) and it will take just minutes to put together and you'll have it on the table in no time at all.

For more details, photos and notes regarding scallops please go to this blog post: http://in-homeculinaryclasses.blogspot.com/2011/06/coconut-encrusted-scallops-with-banana.html