Coconut Scallops

1. 1

   Preheat oven to 350F.

2. 2

   In a small bowl stir together coconut and water.

3. 3

   Drain coconut in a sieve and pat dry.

4. 4

   On a baking sheet spread coconut in one layer and bake in middle of oven until pale golden, about 10 minutes.

5. 5

   In a bowl stir together coconut, cayenne, and salt.

6. 6

   Remove tough muscle from side of each scallop if necessary.

7. 7

   Pat scallops dry and season with salt and pepper.

8. 8

   In 2 separate shallow bowls have ready flour and lightly beaten egg.

9. 9

   Dredge scallops in flour, shaking off excess.

10. 10

    Dip each scallop in egg, letting excess drip off, and coat well with coconut.

11. 11

    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.

12. 12

    Drain scallops on paper towels.

13. 13

    Serve scallops with lime wedges.

No additional tips available.