Coconut Encrusted Scallops with Banana Colada Sauce
Banana Colada Sauce:
1 tablespoon rum
1/2 cup light coconut milk
1/4 cup fresh orange juice
1/2 teaspoon fresh lime juice
12 large dry scallops*
1/2 cup all-purpose flour
Preheat oven to 350°.
Place on prepared sheet pan and bake for 15 minutes or until coconut is golden.
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.
This recipe is so simple to prepare. Just gather up the ingredients and have everything measured and ready to go (mise en place) and it will take just minutes to put together and you'll have it on the table in no time at all.
For more details, photos and notes regarding scallops please go to this blog post: http://in-homeculinaryclasses.blogspot.com/2011/06/coconut-encrusted-scallops-with-banana.html
Saturday, June 25, 2011 - 6:32am