Best 11 Baked Coconut Scallops In Pineapple Rum Sauce Recipes

SEARED PORK CHOPS WITH COCONUT RUM AND CARAMELIZED PINEAPPLE SAUCE

Steps:

• Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.

SCALLOPS PROVENCAL

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

BAKED COCONUT SCALLOPS IN PINEAPPLE-RUM SAUCE

Steps:

• 1. Preheat oven to 350°F. Lightly coat bottom of 9-inch baking dish with oil; set aside.
• 2. Place Pineapple-Rum Sauce ingredients in a food processor, and puree until smooth. Set aside.
• 3. Place flour in a shallow dish. Crack eggs into a separate shallow dish, and beat with a fork until smooth. Place grated coconut in a separate shallow dish.
• 4. Dredge scallops in the flour, turning 2 or 3 times until well coated. Then roll scallops in the beaten egg until coated on all sides. The roll scallops in coconut until well coated.
• 5. Placed coconut-covered scallops in baking sheet so they don't overlap. Bake for 15 to 18 minutes or until the coconut begins to turn a light golden brown (but don't let the coconut burn).
• 6. While the scallops are baking, warm the Pineapple-Rum Sauce (for about 3 to 4 minutes in a saucepan over medium heat on the stove, or about 30 to 45 seconds in a microwave oven).
• 7. For each serving, arrange 3 coconut-encrusted scallops on each plate, and spoon about 1/4 cup of the warm Pineapple-Rum Sauce over the scallops. Serve immediately while still warm.

BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
• Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
• Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
• Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

ROASTED PINEAPPLE WITH RUM-VANILLA GLAZE

Steps:

• Preheat oven to 375. Place pineapple wedges on a rimmed baking sheet. Stir together rum, brown sugar, and vanilla bean and seeds in a small bowl. Brush rum mixture onto pineapple. Dot pineapple tops with butter.
• Roast until liquid has evaporated and pineapple has caramelized, about 30 minutes. Let pineapple cool slightly in dish on a wire rack. Serve warm or at room temperature topped with ice cream.

SAUTEED SCALLOPS IN PINEAPPLE/RUM SAUCE

Steps:

• Chop the chunk pineapple to about quarter inch bits, mix with crushed pineapple and set aside.
• Reduce rum and brown sugar. At the same time, reduce white wine and shallots by half. Then combine both parts and continue to reduce, adding cream. When mixture thickens, whip in chunks of butter. Add pineapple. Set sauce aside, keeping warm.
• Mix panko and nuts together in a bowl.
• Lightly beat egg in a bowl with a little added cream.
• Rinse scallops and pat dry with paper towels.
• Dip scallops in egg, dredge in panko/nut mixture, and saute in butter until golden - about two to four minutes.
• Spoon some sauce on a plate. Place cooked scallops on sauce, spoon some sauce over them and serve.
• This recipe makes enough sauce for two or three pounds of scallops, but saves quite well refrigerated.

CREAMY COCONUT AND RUM BAKED PINEAPPLE

Steps:

• Preheat the oven to 300°F or 150°C (this is the temperature I use although my oven is fan-assisted so if yours is not, you may wish to use a higher temperature).
• Peel and core the pineapple. Slice it into bite-size chunks and lay flat in one layer on a baking tray (I use pyrex).
• Scatter the brown sugar/brown sugar Splenda evenly over the top.
• In a glass, mix the coconut milk with the rum. Pour over the pineapple and put in the oven.
• Cook for 30-35 minutes uncovered, turning and stirring every 10 minutes.
• Serve the pineapple chunks warm with the sauce drizzled over the top. Whipped cream would also be a good addition!

SEARED SCALLOPS WITH PINEAPPLE

Steps:

• Season scallops with salt, pepper and chili flakes.
• In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
• Sear the scallops until golden brown on both sides, but only flip once.
• Remove and set aside on a plate.
• Next add the chopped garlic and cook for just a minute or two, then add the wine.
• The garlic and wine should start to simmer, continue this until its reduced.
• Then add the pineapple and stir around to coat.
• Pour it all over the scallops and garnish. Serve immediately.
• For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

COCONUT SCALLOPS

Steps:

• Preheat oven to 350°F.
• In a small bowl stir together coconut and water. Drain coconut in a sieve and pat dry. On a baking sheet spread coconut in one layer and bake in middle of oven until pale golden, about 10 minutes. In a bowl stir together coconut, cayenne, and salt.
• Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In 2 separate shallow bowls have ready flour and lightly beaten egg. Dredge scallops in flour, shaking off excess. Dip each scallop in egg, letting excess drip off, and coat well with coconut.
• In a 10-inch skillet heat oil over moderate heat until hot but not smoking and cook scallops until golden and just cooked through, about 1 1/2 minutes on each side. Drain scallops on paper towels.
• Serve scallops with lime wedges.

COCONUT SHRIMP WITH PINEAPPLE HERB DIPPING SAUCE

Steps:

• Prepare the Coconut Shrimp: Preheat oven to 350°F. Spread coconut on an ungreased baking sheet. Toast in the oven for 3-5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.
• Turn oven temperature up to 425°F. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss shrimp with soy sauce and pepper.
• One at a time, hold shrimp by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.
• Place shrimp on the prepared baking sheet. Bake for 10-12 minutes or until shrimp are opaque throughout and coating is crisp.
• Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 1/4 cup juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.
• Serve coconut shrimp with dipping sauce.

ROASTED PINEAPPLE WITH RUM-VANILLA SAUCE AND COCONUT

Steps:

• Preheat the oven to 400 degrees F.
• In a saucepan, stir together the sugar, corn starch and salt. Add the hot water slowly, whisking constantly. Put the pot over high heat and bring to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened - about 3 to 5 minutes. Add the rum and the vanilla scrapings and stir to combine.
• Cut the top and bottom off the pineapple. Stand the pineapple up and slice off the rind from top to bottom. Then cut it into thirds, lengthwise. Cut the wedges in half, the short way, so you have 6 thick chunks. Remove the cores.
• Put the pineapple wedges onto a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes, then switch the oven to broil and cook until the pineapple is caramelized - about 10 to 15 minutes. Watch carefully to make sure it doesn't burn.
• Serve a hunk of pineapple covered in the remaining rum sauce, toasted coconut and 2 scoops of ice cream. Enjoy!
• *Note- to toast coconut: Preheat oven to 350 F and spread coconut on a cookie sheet and bake for 15 minutes, stirring occasionally. Watch it to make sure it doesn't burn.