Scallops with Coconut Curry Sauce

Try out this recipe that serves 4.
Spread 1 1/2 cups sweetened flaked coconut on a cookie sheet-toast in a 350 degree oven for 7-10 minutes or until lightly browned; stir frequently and watch closely.

For the sauce; mix together 1 cup canned unsweetened coconut milk, 2 tbl fresh lime juice, 1 tsp curry powder and 1/2 tsp salt; simmer over medium heat until thickened, 10-15 minutes. Remove from heat and set aside.

Rinse 1lb sea scallops; pat dry. Blend 3/4 cup flour, 1 tbl grated lime zest, 1/2 tsp salt and 1/4 tsp pepper. Dredge each scallop in the flour mixture. Heat 2 tbl peanut oil until hot; saute several scallops at a time until cooked about 2-3 minutes. Keep them warm in a 200 degree oven until all of them are cooked.

Place the cooked scallops on a platter. Drizzle a bit of the sauce over the top; serve the rest on the side. Also serve the toasted coconut on the side for additional dipping.

Enjoy i am going to make this for New Years along with some crab cakes i think.