Donna’s Coconut Crusted Sea Scallops with Pineapple-Lime-Ginger Sauce, Roasted Pesto Green Beans, and Green Papaya Macaroon Crisp

Hello All!  This week's Sunday dinner was quick, tasty and actually fun to pull together.  If you can find large dry pack sea scallops, they work best for this dish and only require a minimum amount of cooking.  The beans are very simple and were cooked at the same time as the scallops.  The dessert is a take-off on the traditional apple crisp but with a tropical theme using papaya and coconut.  Have a good week!  Best, Donna:

Donna’s Coconut Crusted Sea Scallops with Pineapple-Lime-Ginger Sauce

Ingredients:

Scallops:

1 pound sea scallops, dry pack, 10-20 count

½ cup cornstarch

1 egg, beaten

1/8 teaspoon salt

Dash ground red cayenne pepper

1 cup shredded coconut

Sauce:

¾ cup + 1 Tablespoon pineapple juice

3 Tablespoons lime juice

4 teaspoons cornstarch

1 teaspoon ginger root, finely minced

Salt to taste

Method:

Preheat oven to 400 degrees F.  Place a cookie rack inside a cookie sheet and spray all with cooking oil.  Place the 1) cornstarch, 2) egg and 3) coconut into 3 separate shallow bowls.  Add salt and cayenne pepper to the egg and mix well.  Using tongs, dip each scallop into the bowls in the order given and place on cookie rack.  Spray tops of scallops with cooking spray.  Bake for 10 minutes. 

While scallops are baking, mix together pineapple and lime juices, and add cornstarch, ginger and salt.  Heat over medium-high heat about 5 minutes until thickened.  Spoon sauce on top of scallops before serving.

Serves 2 – 3.

Donna's Roasted Pesto Green Beans

 Ingredients:

½ pound green beans, washed and stems removed

2 Tablespoons pesto sauce

Pepper to taste

Method:

Preheat oven to 400° F.  Mix all ingredients and place on cookie sheet sprayed with cooking oil.  Bake for 5 minutes, then remove from oven and toss with spatula.  Return to oven and bake another 10 minutes.  Serve immediately.

Serves 2.

Donna's Green Papaya Macaroon Crisp

Ingredients:

3 cups green papaya, cut into thin strips

3 Tablespoons raw sugar

1½ cups flaked coconut

½ cup sliced almonds

1 egg

½ teaspoon vanilla extract

Salt to taste

3 Tablespoons butter

Cinnamon to taste

Method:

Preheat oven to 350 degrees F.  Spray a 9” x 13” pan with cooking oil and spread papaya on pan bottom.  Sprinkle 1 Tablespoon of the sugar on top of the fruit.  Mix together remaining ingredients except butter and spread on top of fruit layer.  Slice butter thinly and place on top of macaroon layer.  Sprinkle with cinnamon.  Bake for 30 minutes.

Serves 4 – 6.

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