Coconut Crusted Scallops with Cilantro Lime Drizzle

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A fresh summer seafood dish to brighten up your day! I had bacon wrapped scallops on my mind for some reason the past few weeks, but once I went an entire week without eating any animal protein at the meditation retreat, I felt guilty going straight to the grocery store to buy bacon. Alas, I stuck with a lighter, more summer-y scallop creation. I eat coconut products on the regular, but even still this week I had some serious coconut cravings so I decided to make a coconut-crusted scallop–if only I also had macadamia nuts in the house (Try adding a 1/2 cup of chopped macadamias to this recipe)! I’ve been on a cilantro kick as well, and even better, my cousin and roomie both recently informed me that it is the best herb to detoxify heavy metals–don’t you just love nature’s way of fighting off all those terrible toxins?! And thus a cilantro lime dressing was born.

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Coconut Crusted Scallops with Cilantro Lime Drizzle (Adapted from Coconut Oil Cooking) (Difficulty-Intermediate; Serves 4)

Cilantro Lime Sauce

  • 1 bunch organic cilantro, stemmed
  • 1 serrano peppers, seeded and roughly chopped
  • 2 organic green onions, roughly chopped
  • 1 tsp. ground ginger
  • Juice from 1 fresh lime
  • 2 Tbsp. extra virgin organic coconut oil
  • salt to taste

Coconut Crusted Scallops:

  • 1 1/2 c. coconut flakes
  • 1/2 c. almond meal
  • 1/2 c. arrow root powder
  • 1 large free-range organic egg
  • 1/4 c. organic unsweetened coconut milk
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. coarse ground sea salt
  • 1 lb. wild caught sea scallops, cleaned
  • 1 Tbsp. organic extra virgin coconut oil

Make Dressing: Add all ingredients to a blender or Vitamix and blend until well combined. Adjust salt and lime juice as desired.  

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Make Scallops: Place coconut, almond meal, onion and garlic powder, and salt  in small sauté pan over low heat, stir occasionally and cook until golden brown, remove from heat.

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Place arrow root powder in a small bowl and set aside. Crack egg into a small bowl, add coconut milk and whisk together, set aside.

Take each scallop and place them in the arrow root powder, turning to coat them on all sides, dip each in the egg  mixture, coating all sides, and finally place into the coconut and almond meal mixture turning to coat all sides, set coated scallops on a plate.

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In a medium size sauté pan, over low/medium heat, heat oil for about 30 seconds, gently place each scallop into the pan. Cook each scallop about 2 minutes on each side or until coconut is browned and crisp. Serve scallops hot and garnish with the cilantro lime dressing.

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