Scallops with Captain Morgan Coconut Rum Sauce

Keeping a spirits theme going, this one’s a refugee from the summer grilling menu. But, if you have one of those indoor grillers, this tropical scallop dish can be made anytime (especially when there is a sale on scallops).

Here’s what you’ll need:

Coconut Rum Sauce:

  • ¼ cup Captain Morgan Pirate Bay Coconut rum
  • ½ cup sliced bananas
  • ¼ cup pineapple
  • ¼ cup light coconut milk
  • ¼ cup orange juice
  • 2 tsp fresh lime juice

Scallops:

  • 1 pound large sea scallops
  • ½ cup all-purpose flour
  • 2 eggs
  • ½ cup fresh grated coconut

Preheat oven to 350°.
In a blender container combine all ingredients for coconut rum sauce and puree until smooth. Set aside.
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.
Warm up the coconut sauce. Serve 3 coconut-crusted scallops with sauce.

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