Coconut-Crusted Pan Seared Scallops

Name: Coconut-Crusted Pan Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Ingredients: 12 large sea scallops; 1 cup unsweetened shredded coconut; 1/2 cup breadcrumbs; 1/4 cup all-purpose flour; 1 large egg; Salt and pepper to taste; 2 tablespoons coconut oil for frying

Highlighted under: International Flavor Recipes

I absolutely love creating dishes that combine simplicity with a touch of tropical flair, and these Coconut-Crusted Pan Seared Scallops have quickly become one of my favorites. The crispy coconut coating paired with the tender, succulent scallops offers a delightful textural contrast that's hard to resist. Each bite transports me to a beach paradise, making this dish perfect not only for a fancy dinner but also for bringing a bit of sunshine to any occasion. Plus, it's incredibly quick to prepare, making it a go-to for last-minute entertaining!

Created by

Emily

Last updated on 2026-01-23T22:42:28.287Z

When I first tried coconut-crusted scallops at a beachside restaurant, I was hooked. The sweet and nutty flavor of the coconut paired perfectly with the ocean-fresh scallops, creating a flavor explosion that I couldn't forget. After several attempts in my own kitchen, I perfected the technique and decided to share it!

This method works wonders because pan-searing creates a beautiful golden crust while keeping the scallops tender and juicy. A tip I discovered is to let the scallops rest and dry thoroughly before coating them; this makes a significant difference in achieving that perfect crunch!

        Why You'll Love This Recipe
        Crispy coconut crust adds a tropical flavor.
Perfectly seared scallops that melt in your mouth.
A quick yet elegant dish ideal for any occasion.

      

Mastering the Scallop Technique

To achieve perfectly seared scallops, it's crucial to start with dry scallops. Moisture can create steam, preventing that beautiful caramelization. Patting them dry thoroughly with a paper towel is the first step. When you place the scallops in the hot oil, they should sizzle immediately. This indicates the oil is hot enough to create that coveted golden crust.

Timing is everything when searing scallops. Cook them for about 2-3 minutes on each side without moving them around too much. Look for a golden-brown color on the edges, and use a spatula to gently lift a scallop to check the browning. If they’re sticking to the pan, give them another minute; they’re likely not ready to flip yet.

Coconut Coating Secrets

The coconut-breadcrumb mixture is what makes these scallops truly special. The unsweetened shredded coconut adds a delightful crunch and a hint of sweetness that contrasts perfectly with the savory scallops. If you're looking for a richer flavor, consider toasting the coconut in a dry pan for a few minutes before mixing it with the breadcrumbs; this will deepen its profile.

Using breadcrumbs helps to create a stable coating that adheres well during frying. If you prefer, you can use panko breadcrumbs for an extra crispy texture. Just ensure your scallops are well-coated by pressing the mixture onto the scallops firmly, which will help create a crispier result once fried.

Ingredients

For the Scallops

12 large sea scallops
1 cup unsweetened shredded coconut
1/2 cup breadcrumbs
1/4 cup all-purpose flour
1 large egg
Salt and pepper to taste
2 tablespoons coconut oil for frying

Instructions

Prepare the Breading Station

In three separate bowls, place the flour in one, whisk the egg in the second, and mix the shredded coconut with the breadcrumbs in the third. Season the flour and breadcrumbs with salt and pepper.

Coat the Scallops

Pat the scallops dry with a paper towel to remove excess moisture. Dredge each scallop in flour, dip it in the egg, and then coat it with the coconut-breadcrumb mixture, pressing gently to ensure it sticks.

Pan-Sear the Scallops

Heat coconut oil in a large skillet over medium-high heat. Once hot, add the coated scallops in a single layer, ensuring not to overcrowd the pan. Cook for about 2-3 minutes on each side, or until golden brown and just cooked through.

Serve

Remove the scallops from the skillet and place them on a paper towel to absorb excess oil. Serve immediately with a wedge of lime and your favorite dipping sauce.

Pro Tips

For an extra flavor boost, try adding a pinch of cayenne pepper to the coconut-breadcrumb mixture for a hint of spice.

Storage and Reheating Tips

While scallops are best enjoyed fresh, if you have leftovers, you can store them in an airtight container in the fridge for up to a day. Keep in mind that reheating can affect their texture. To reheat, place them in a skillet over low heat with a splash of oil until warmed through, but this may not revive the crispiness of the coconut crust.

Freezing is not recommended for cooked scallops as they can become rubbery once thawed. If you plan to make this dish in advance, consider preparing the scallops through the breading step, then freeze them uncooked. When you're ready to eat, just fry them straight from the freezer; you may need to increase your cooking time by a minute or two.

Variations and Serving Suggestions

You can customize this recipe by adding spices or herbs to the coconut-breadcrumb mixture. For a spicier kick, incorporate cayenne pepper or paprika. Alternatively, fresh herbs like thyme or cilantro can elevate the flavor profile and complement the scallops beautifully.

For serving, these coconut-crusted scallops shine alongside a tangy dipping sauce; consider a sweet chili sauce or a mango salsa for a refreshing contrast. They also work wonderfully as an appetizer or can be paired with a light salad or a tropical fruit salsa for a complete meal on a warm evening.

Questions About Recipes

→ Can I use frozen scallops?

Yes, just make sure to thaw them completely and pat them dry before cooking.

→ What can I serve with scallops?

Pair them with a fresh salad, coconut rice, or a tropical fruit salsa for a vibrant meal.

→ Can I make this dish gluten-free?

Absolutely! Use gluten-free breadcrumbs instead of regular ones.

→ How do I know when scallops are cooked?

Scallops are done when they are opaque and firm to the touch, about 2-3 minutes per side.