Coconut Crusted Scallops with Pineapple Rum Sauce

By pammons

Makes 4 servings, each containing approximately:
230 calories
16 gm. carbohydrate
7 gm. fat
98 mg. cholesterol
22 gm. protein
254 mg. sodium
2 gm. fiber

Ingredients

• Pineapple Rum Sauce:
• 1 tablespoon rum
• 1/4 cup sliced banana
• 1/4 cup diced pineapple
• 1/2 cup light coconut milk
• 1/4 cup fresh orange juice
• 1/2 teaspoon fresh lime juice
• Pinch sea salt
• 1 pound large scallops
• 1/2 cup all-purpose flour
• 2 beaten eggs
• 1/2 cup grated coconut

Preparation

Step 1

1. Preheat oven to 350°.
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 1/4 cup warm pineapple rum sauce.