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.
1 1/2 cups sweetened, flaked coconut
For the coconut curry sauce
1 cup canned unsweetened coconut milk
For the scallops
1 pound sea scallops
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.
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.