Coconut Curry Scallops


Coconut Curry Scallops

Coconut and curry put an unusual tropical spin on sweet, mild scallops. Guests can eat the scallops as served, with the rich, slightly spicy sauce drizzled over them, or they can add extra crunch by rolling the scallops in the toasted coconut.


Ingredients Directions

1 1/2 cups sweetened, flaked coconut

For the coconut curry sauce

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

For the scallops

1 pound sea scallops
3/4 cup flour
1 tablespoon grated lime zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons peanut oil

Preheat oven to 350°F.

Toast the coconut

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

Prepare the sauce

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

Prepare 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°F oven.

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

Makes about 60 scallops.

Make-Ahead Factor

The coconut can be toasted 4 to 5 days ahead and kept tightly covered at room temperature. The coconut-curry sauce can be made 3 days ahead and kept covered and refrigerated. It partially solidifies when cold, so let it return to room temperature and stir well to recombine before drizzling it over the scallops.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.