I adore scallops. They are absolutely my favorite bit of seafood. Sadly, I got discouraged trying to cook them in a land-locked state, where you could only get the frozen kind that wouldn’t sear: They just leaked milky fluid until they were all shriveled up. It was devastating.
But here in Washington, good scallops are as close as the coast, and the daily seafood trucks that visit local markets. Don’t let bad scallops ruin your day: Always buy fresh.
Then try this recipe from the Miami Herald, which looks delicious beyond all reason.
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
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 ½ minutes; turn and sauté 1 ½ 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.