Coconut Crusted Scallops with Coco-Caper Mayo

Makes 4 servings
Prep time: 25 minutes

Ingredients:

1/2 cup Crystal Coco coconut flour
1/4 cup cornmeal
2 tsp dry dill
2 tsp kelp powder
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground coriander
fresh ground pepper to taste
16-20 large sea scallops
1/4 cup Crystal Coco coconut oil

Coco-Caper Mayo...
4 egg yolks
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp white or black pepper
1/3 cup Crystal Coco coconut oil, melted
1/3 cup sunflower or grapeseed oil
2-3 tbsp capers, drained

Method:

In a shallow dish or pie plate, mix together the coconut flour, corn meal, dry dill, kelp powder, onion powder, garlic powder and coriander. Season with fresh ground pepper.

Coat scallops generously in the crumb mixture, pressing the scallops firmly into the breading. Place on a plate and refrigerate for a few minutes while you make the coconut mayo.

Make the coco-caper mayo... Put the egg yolks, lemon juice, Dijon mustard, salt, and pepper into a blender. Mix together the coconut oil and sunflower oil in a measuring cup.

With the blender running on low speed, add the oils very slowly. Start out with drops and then work up to a 1/16-inch stream. It should take about two minutes to add the oil. Continue blending until there is no free standing oil. Add the capers and pulse a couple times to break them up a bit.

Put 1/4 cup of coconut oil in a sauté pan and heat to medium-high. Sauté scallops until browned on one side, then turn and brown the other. DON'T OVERCOOK. Serve immediately with coco-caper mayo.

Chef Kevin Wagner (The Down East Coconut Company)

 

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