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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A Summer Classic… with Bacon!

Bacon and scallops straight from the sea, the scallops that is, the bacon comes straight from Western Beef (the thick cut bacon is the one I use). These are best tossed on an outdoor grill, but you can broil them indoors.

Here’s what you’ll need:

  • 2 lbs bacon
  • 2 lbs sea scallops (if very large, cut in half)
  • 3 tablespoons butter
  • 1 tablespoon minced garlic
  • 1/3 cup chicken broth

Cut bacon strips in half and wrap a piece of bacon around each scallop; secure with toothpick. Then if you are cooking indoors: Arrange the wrapped scallops on a baking sheet and broil about 5 inches from heat for 3 minutes per side, or until bacon is crisp. If your cooking outdoors, I use a perforated cooking sheet over the grill on top of hot coals.

Make the sauce:  In small skillet, melt butter; add garlic and saute about 1 minute. Add broth and bring to a boil. Cook this for about 2 minutes to reduce.  Place scallops in large bowl; pour broth over, gently toss to coat. Now, if there were a bed of linguini in that bowl, well, it couldn’t hurt.

Bacon Wrapped Scallops

Bacon Wrapped Scallops

Simple Seared Scallops w German Coleslaw

The fresher the scallop, the more I prefer the simple sear cooking. I picked up some very nice large sea scallops and, as Best Yet market was running a sale on red cabbage, I figured that I would keep things simple, and use up the bacon I had left over in the fridge. Now, I know, most people would reflexively wrap the scallops in the bacon and grill them up, but I would rather add the bacon to flavor the coleslaw and leave the freshness of the scallop alone.

Here’s what you’ll need:

For the scallops –

  • 1 to 1 1/4 pounds dry sea scallops, approximately 16
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • Kosher salt
  • Freshly ground black pepper

To prepare the scallop, remove the small side muscle, rinse with cold water, and pat dry thouroughly.

In a nice 12 inch non-stick sauté pan add the butter and oil. Turn the burner on high heat. Salt and pepper the scallops. Once the butter/oil begins to smoke, gently add the scallops. This ensures that the oil is indeed hot and the scallops will sear on the oil and not stick to the pan (if you’re not using a non-stick pan). Make sure they are not touching each other, or they will stick to each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.

For the coleslaw –

  • 1 red cabbage
  • 2 tbsp butter
  • 3 rashers thick cut bacon, diced
  • 1 tsp brown sugar
  • 1 tbsp caraway seeds
  • ½ tsp salt
  • 1 medium onion, sliced
  • 2/3 cup beef stock
  • 1/3 cup duck walk red wine
  • ½ cup red wine vinegar
  • salt and black pepper

Remove outer leaves from cabbage. Cut into quarters, cut out white trunk. Slice cabbage into very thin shreds.

Set large heavy pan over medium-high heat. Melt butter and add the bacon and caraway seeds. Cook until the bacon starts to brown. Add sugar and onion, cook until softened and translucent. Add cabbage, stir to coat well with the fat then add the salt.

Next, add the beef stock and red wine. Cover and bring liquid to a boil, cook for 2-3 minutes, then remove from heat and add the vinegar, stir well, season to taste with salt and pepper.

Add the scallops and serve with a refreshing beverage…

As an option for you picnickers out there… You can let this refrigerate this slaw for a couple of hours and serve this cold, or room temperature.