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

• Preheat the oven to 350 degrees.

• Place the coconut in a small bowl. Pour the boiling water over the coconut, stir, and then drain through a colander. Pat dry.

• Spread the coconut on a baking sheet and bake for 10 minutes or until golden.

• Place the toasted coconut in a small bowl and mix in the cayenne and salt.

• Season the scallops with salt and pepper.

• Heat a heavy, nonstick pan over high heat until almost smoking.

• Dip each scallop in the beaten egg, letting most of the egg drip off, then press the scallops into the coconut mixture.

• Place the scallops in the pan and sear for 1 to 1½ minutes per side until just done.

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.