Recipe: Peanut-Coconut Crusted Scallops
3 tablespoons dry-roasted, unsalted peanuts
¼ cup desiccated coconut flakes
¾ pound scallops
2 teaspoons canola oil
3 cups washed, ready-to-eat spinach
2 tablespoons “lite” coconut milk
Salt and freshly ground pepper
1. 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 sauté 1½ minutes; turn and sauté 1½ minutes. The scallops will be seared and continue to cook in their own heat off the stove.
2. Place them on a plate and add the spinach to the pan. Cook until the spinach is wilted, about two minutes. Add the coconut milk and salt and pepper to taste.
3. Divide spinach between two dinner plates and place scallops on top.
Linda Gassenheimer, The Miami Herald