Chop the peanuts and coconut flakes together in a food processor.
The scallops and spinach are made in the same skillet.
White or brown microwaveable rice can be used.
Shredded or matchstick carrots can be found in the produce section of the market.
Fred Tasker’s wine tip: I’d try a bone-dry, crisp, light-as-air French muscadet white wine.
Peanut-Coconut Crusted Scallops
Makes 2 servings.
3 tablespoons dry-roasted, unsalted peanuts
1/4 cup desiccated coconut flakes
3/4 pound scallops
2 teaspoons canola oil
3 cups washed, ready-to-eat spinach
2 tablespoons “lite” coconut milk
Salt and freshly ground pepper
Chop peanuts and coconut flakes in a food processor and place on a plate. Roll scallops in the mixture, making sure all sides are covered. Heat canola oil over medium-high heat in a nonstick skillet. Add scallops and saute 1 1/2 minutes; turn and saute 1 1/2 minutes. The scallops will be seared and continue to cook in their own heat off the stove. Place them on a plate and add the spinach to the pan. Cook until the spinach is wilted, about 2 minutes. Add the coconut milk and salt and pepper to taste. Divide spinach between 2 dinner plates and place scallops on top.
Per serving: 338 calories (44 percent from fat), 16.6 g fat (4.7 g saturated, 6.4 g monounsaturated), 54 mg cholesterol, 33.6 g protein, 14.7 g carbohydrates, 3.2 g fiber, 347 mg sodium.
Coconut-Carrot Rice
Makes 2 servings.
1 cup shredded carrots
1 package microwaveable rice (1 1/2 cups cooked rice needed)
1/2 cup “lite” coconut milk
Salt and freshly ground pepper
Place carrots in a bowl. Cook rice according to package instructions. Measure 1 1/2 cups cooked rice and add to the bowl with the carrots. (Reserve any remaining rice for another meal.) Add the coconut milk and salt and pepper to taste.
Per serving: 225 calories (15 percent from fat), 3.8 g fat (2.0 g saturated, 0.1 g monounsaturated), no cholesterol, 4.6 g protein, 44.5 g carbohydrates, 2.2 g fiber, 55 mg sodium.
