02/25/16 - 1:30 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman interview Chef Michael Pirolo owner of Bazirestaurant on Miami Beach.
Peanut Coconut Crusted Scallops with Coconut Rice
Chopped peanuts and flaked coconut form a savory/sweet crust for fresh scallops. Saute the scallops and serve them on a bed of sautéed spinach flavored with coconut milk. Rice microwaved for a minute, tossed with shredded carrots and also flavored with coconut milk makes a quick side dish. The carrots get slightly cooked in the heat of the cooked rice.
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. Fortunately, coconut milk is available readymade. There is now a “lite” coconut milk available and it works well in this recipe.
Fred Tasker’s wine suggestion: I’d try a bone-dry, crisp, light-as-air French Muscadet white wine.
Recipes
PEANUT COCONUT CRUSTED SCALLOPS
3 tablespoons dry-roasted, unsalted peanuts
1/4 cup desiccated coconut flakes
2 teaspoons canola oil
3/4 pound scallops
3 cups washed, ready-to-eat spinach
2 tablespoons “lite” coconut milk
Salt and freshly ground black pepper
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 1 1/2-minutes, turn and sauté 1 1/2-minutes. The scallops will be seared and continue to cook in their own heat off the stove. Place them on a plate and add the spinach to the pan. Cook until the spinach is wilted, about 2 minutes. Add the coconut milk and salt and pepper to taste. Divide spinach between 2 dinner plates and place scallops on top. Makes 2 servings.
COCONUT RICE
1 cup shredded carrots
1 package microwaveable white rice (1 1/2- cups cooked rice needed)
1/2 cup “lite” coconut milk
Salt and freshly ground black pepper
Place carrots in a bowl. Cook rice according to package instructions. Measure 1 1/2-cups cooked rice and add to the bowl with the carrots. Reserve any remaining rice for another meal. Add the coconut milk and salt and pepper to taste. Serve with the scallops. Makes 2 servings.
Nutrition Information
PEANUT COCONUT CRUSTED SCALLOPS:Per serving: 338 calories (44 percent from fat), 16.6 g fat (4.7 g saturated, 6.4 g monounsaturated), 54 mg cholesterol, 33.6 g protein, 14.7 g carbohydrates, 3.2 g fiber, 347 mg sodium. COCONUT RICE:Per serving: 225 calories (15 percent from fat), 3.8 g fat (2.0 g saturated, 0.1 g monounsaturated), no cholesterol, 4.6 g protein, 44.5 g carbohydrates, 2.2 g fiber, 55 mg sodium.
Shopping List
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 small jar/package dry-roasted, unsalted peanuts, 1 package desiccated coconut flakes, 3/4 pound scallops, 1 can “lite” coconut milk, 1 small package washed, ready-to-eat spinach, 1 package shredded carrots and 1 package microwaveable white rice
Staples: Canola oil, salt and black peppercorns.
Helpful Hints
Helpful Hints:
- 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.
Countdown:
- Prepare all of the ingredients.
- Make the rice and set aside to absorb the coconut milk.
- Make the scallops and spinach
Copyright © Linda Gassenheimer
Linda Gassenheimer is the author of 20 books including her newest, The Flavors of the Florida Keys and Fast and Flavorful: Great Diabetes Meals from Market to Table. Follow Linda on Twitter: @LGassenheimer, Facebook: Linda Gassenheimer
