Coconut Encrusted Scallops with Banana Colada Sauce – YUM!
OMG, I know I keep mentioning the weather, but today it was AMAZING! Who would have thought that it would feel like fall in the summer here in Missouri? Certainly not me. The breeze was blowing and the sun was shining most of the day – it was crisp and wonderful. In fact, something about the day reminded me of the evenings in the Caribbean except for the fact that I wasn’t by an ocean.
Suddenly I had a craving for a Pina Colada and some fresh fish. So my mind starting wondering what I could do and I decided to head over to Bob’s Seafood to get some of their heavenly fresh Wild Alaskan Dry Scallops to concoct some sort of scallop dish that reminded me of the Caribbean.
I decided I’d encrust the scallops with coconut. I mean how bad could that be? Other than the fact that the scallops smelled so fresh, sweet and ocean like, they really didn’t need any doctoring. However, I felt like the Caribbean so that’s what I was going to create.
Coconut Encrusted Scallops with a Pina/Banana Colada Sauce with Coconut Jasmine Rice was my challenge and it all turned out incredibly delicous! (I decided to add bananas to the sauce, since I had some on hand). The scallops just melted in your mouth.
Before purchasing scallops here are some tips you might like to know. In addition, if you’ve ever had an allergic reaction to scallops, most likely you had those that have been soaked in sodium tripolyphosphate (STP). To avoid any adverse reactions always be sure to get dry scallops.
Scallops are usually shucked from the shells to be sold at market. But even when shucked, they’re often sold with the “catch” muscle still attached. You’ll recognize the catch muscle running up the side of the scallop. This is very simple to remove but if you prefer not to remove it yourself, then ask your fishmonger.
This bit of muscle is strong—it’s the one the scallop uses to clamp its shell shut in order to defend itself. It’s also tough and unpleasant to eat, and it should be removed before cooking.
Simply grab the tab of the muscle firmly, coaxing it with your fingernails or the tip of a paring knife, and then pull it off the scallop.
Some say that the muscle is good for thickening sauces. So rather than tossing it out, you might want to utilize it if you’re making a sauce.
Coconut Encrusted Scallops with Banana Colada Sauce
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 ocean)
12 large dry scallops*
1/2 cup all-purpose flour
2 beaten eggs
1/2 cup grated coconut
1. Preheat oven to 350°.
2. In a blender container combine all ingredients for Banana Colada Sauce and puree until smooth. Set aside.
3. 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.
4. 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.
5. 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!!