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baked coconut scallops in pineapple-rum sauce

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.)

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For baked coconut scallops in pineapple-rum sauce

  • 1/2 to 1 Tbsp
    canola oil (enough to coat baking dish)
  • PINEAPPLE-RUM SAUCE
  • 1 Tbsp
    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 tsp
    lime juice (fresh squeezed is preferred)
  • 1 pinch
    sea salt
  • SCALLOPS
  • 12 lg
    sea scallops (about 1 to 1 1/4 pounds total)
  • 1/2 cup
    all-purpose flour
  • 2 lg
    eggs
  • 1/2 cup
    grated coconut

How To Make baked coconut scallops in pineapple-rum sauce

  • 1
    Preheat oven to 350°F. Lightly coat bottom of 9-inch baking dish with oil; set aside.
  • 2
    Place Pineapple-Rum Sauce ingredients in a food processor, and puree until smooth. Set aside.
  • 3
    Place 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.
  • 4
    Dredge 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.
  • 5
    Placed 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).
  • 6
    While 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).
  • 7
    For 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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