Coconut Crusted Scallops with Pineapple Rum Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
230
protein 
22 g
sodium 
254 mg
carbohydrates 
16 g
fat 
7 g
fiber  
2 g
cholesterol 
98 mg
Servings 
4
Ingredients 

Pineapple Rum Sauce
1 Tbsp rum
¼ cup sliced banana
¼ cup diced pineapple
½ cup lite coconut milk
¼ cup fresh orange juice
½ tsp fresh lime juice
Pinch sea salt

1 lb large scallops
½ cup all-purpose flour
2 beaten eggs
½ cup grated coconut

Instructions 
  1. Preheat oven to 350F.
  2. In a blender container, combine all ingredients for pineapple rum sauce and puree until smooth. Set aside.
  3. Lightly coat a baking pan with canola oil. Dredge scallops in flour, then dip into beaten eggs and roll in grated coconut. Place in prepare baking pan and bake for 15 to 18 minutes, or until coconut is golden.
  4. Warm pineapple sauce. Serve 3 coconut-crusted scallops with ¼ cup warm pineapple rum sauce.  

 

About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.