Serves 2–3

The green beans are the stars of this simple stir-fry, but the shrimp are the highlight. They give the beans a bit more flavor and the dish more color and protein!

Seared Coconut Scallops

1½ cups sweetened, flaked coconut

2 cups boiling water

¼ teaspoon cayenne

½ teaspoon salt

10 medium sea scallops, cleaned, rinsed, and patted dry

Salt and pepper

1 large egg, beaten

  1. Preheat the oven to 350 degrees.
  2. Place the coconut in a small bowl. Pour the boiling water over the coconut, stir, and then drain through a colander. Pat dry.
  3. Spread the coconut on a baking sheet and bake for 10 minutes or until golden.
  4. Place the toasted coconut in a small bowl and mix in the cayenne and salt.
  5. Season the scallops with salt and pepper.
  6. Heat a heavy, nonstick pan over high heat until almost smoking.
  7. Dip each scallop in the beaten egg, letting most of the egg drip off, then press the scallops into the coconut mixture.
  8. Place the scallops in the pan and sear for 1 to 1½ minutes per side until just done.

illustration Choosing Scallops

The best scallops in the world are called “diver scallops” because they are harvested by-you guessed it-scuba divers! This method, although costly, is environmentally superior to the net method for the same reasons the scallops taste better-the entire environment is not disturbed, shells are not cracked, and only the mature scallops are taken.