Peanuts and coconut make for crusty scallops

The secret to making sweet and juicy scallops is to sear them for a minute on each side.

The secret to making sweet, juicy scallops is to sear them for 1 1/2 minutes on each side. They will be translucent in the center and continue to cook off the heat. Coconut milk is made by mixing shredded coconut with boiling water, letting it steep and then straining it. "Lite" coconut milk is available, and it works well in this recipe. Here are some tips for preparation and serving.

•Serve with a bone-dry, crisp, light-as-air French muscadet white wine.

•Chop the peanuts and coconut flakes together in a food processor.

•The scallops and spinach are made in the same skillet.

•White or brown microwaveable rice can be used.

•Shredded or matchstick carrots can be found in the produce section of the market. ]]>

Peanut-Coconut Crusted Scallops


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•3 tablespoons dry-roasted, unsalted peanuts

•1/4 cup desiccated coconut flakes

•3/4 pound scallops

•2 teaspoons canola oil

•3 cups washed, ready-to-eat spinach

•2 tablespoons "lite" coconut milk

•Salt and freshly ground pepper


Chop peanuts and coconut flakes in a food processor and place on a plate. Roll scallops in the mixture, making sure all sides are covered. Heat canola oil over medium-high heat in a nonstick skillet. Add scallops and saute 1 1/2 minutes; turn and saute 1 1/2 minutes. The scallops will be seared and continue to cook in their own heat off the stove. Place them on a plate and add the spinach to the pan. Cook until the spinach is wilted, about 2 minutes. Add the coconut milk and salt and pepper to taste. Divide spinach between 2 dinner plates and place scallops on top.

Servings: 2

Nutritional information per serving: 338 calories (44 percent from fat), 16.6 g fat (4.7 g saturated, 6.4 g monounsaturated), 54 mg cholesterol, 33.6 g protein, 14.7 g carbohydrates, 3.2 g fiber, 347 mg sodium.

Coconut-Carrot Rice


•1 cup shredded carrots

•1 package microwaveable rice (1 1/2 cups cooked rice needed)

•1/2 cup "lite" coconut milk

•Salt and freshly ground pepper


Place carrots in a bowl. Cook rice according to package instructions. Measure 1 1/2 cups cooked rice and add to the bowl with the carrots. (Reserve remaining rice for another meal.) Add the coconut milk and salt and pepper to taste.

Servings: 2

Nutritional information per serving: 225 calories (15 percent from fat), 3.8 g fat (2.0 g saturated, 0.1 g monounsaturated), no cholesterol, 4.6 g protein, 44.5 g carbohydrates, 2.2 g fiber, 55 mg sodium.

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