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.