Carribean Coconut Scallops 12 personal Gourmet Scallops 1 lemon 6 tablespoons extra virgin olive oil 2 cups fresh whole-wheat bread crumbs 4 tablespoons butter, melted ½ cup very finely shredded coconut lemon wedges to garnish Seasonings: salt & pepper Optional: sprinkle in cayenne pepper, chili pepper, or paprika. Finely grate lemon rind, then place it in a dish with the olive oil and mix together. Season to taste, add the scallops tossing to coat, then cover and leave in marinate for 30 minutes covered in the frig. Preheat BBQ grill. Place the bread crumbs and coconut in a large bowl, then add your scallops one at a time, toss then until they are well coated. (Have your wooden skewers presoaked for at least 30 minutes prior to grilling) Thread your scallops on the presoaked skewers and lightly drizzle with the melted butter. Cook the breaded scallops over medium-hot coals, turning once for 8 to 10 minutes. Transfer to a large serving dish, garnish with lemon wedges if you like.
Posted on: Sun, 25 Aug 2013 12:49:57 +0000
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