baked coconut scallops in pineapple-rum sauce
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 advantage of savings, and buy extra scallops when they're on sale. (It always seems more appetizing when dining on fine foods that aren't prohibitively expensive.)
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prep time
15 Min
cook time
15 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1/2 to 1 tablespoons canola oil (enough to coat baking dish)
- PINEAPPLE-RUM SAUCE
- 1 tablespoon 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 teaspoon 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
How To Make baked coconut scallops in pineapple-rum sauce
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Step 1Preheat oven to 350°F. Lightly coat bottom of 9-inch baking dish with oil; set aside.
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Step 2Place Pineapple-Rum Sauce ingredients in a food processor, and puree until smooth. Set aside.
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Step 3Place 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.
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Step 4Dredge 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.
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Step 5Placed 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).
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Step 6While 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).
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Step 7For 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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