Coconut Curry Scallops Recipe

Coconut Curry Scallops Recipe
Staff Writer

The Purcell Sisters combine sweet coconut with savory curry powder for a delicious sauce that perfectly complements seared scallops. A dusting of toasted sweetened coconut adds a slight crunch. A great island-style appetizer. — Allison Beck

Adapted from Lauren Purcell and Anne Purcell Grissinger's "Cocktail Parties, Straight Up!"

Ingredients

For the garnish:

  • 1 ½ cups sweetened, flaked coconut

For the coconut curry sauce:

  • 1 cup canned unsweetened coconut milk
  • 2 tablespoons fresh lime juice
  • 1 teaspoon curry powder
  • ½ teaspoon salt

For the scallops:

  • 1 pound sea scallops
  • ¾ cup flour
  • 1 tablespoon grated lime zest
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons peanut oil

Directions

For the garnish:

Preheat oven to 350 degrees.

Spread the coconut on a baking sheet. Toast 8–10 minutes, stirring every 2–3 minutes, until lightly browned (watch it carefully toward the end of the baking time). Set aside. Turn oven down to 200 degrees.

For the coconut curry sauce:

Mix all of the ingredients together in a saucepan. Simmer over low to medium heat until thickened, about 15 minutes. Remove from the heat and set aside.

For the scallops:

Remove the small muscle from the side of each scallop if it feels tough to the touch. Slice each scallop in half horizontally. Pat the scallops dry with a paper towel. Combine the flour, lime zest, salt, and pepper in a shallow bowl. Dredge each scallop in the flour mixture and tap gently to remove excess flour.

In a sauté pan, heat the oil over medium-high heat until very hot. Working in batches, sauté the scallops until cooked through on the inside and deep brown on the outside, about 1 minute per side. Keep the cooked scallops warm on a baking tray in a 200 degree oven.

On a serving platter, arrange the scallops and drizzle the coconut-curry sauce over them. Place the remaining sauce on the side for dipping. Put the toasted coconut on a shallow plate next to the platter. Provide toothpicks.

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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