Canyon Ranch Blog

Coconut Crusted Scallops with Pineapple Rum Sauce

Nutrition Information (per serving)

22 g
254 mg
16 g
7 g
2 g
98 mg

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

  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.


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