Coconut-Crusted Pan Seared Scallops

Name: Coconut-Crusted Pan Seared Scallops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 12 large sea scallops; 1 cup unsweetened coconut flakes; 1/2 cup all-purpose flour; 1 large egg, beaten; Salt and pepper to taste; 2 tablespoons vegetable oil; 2 tablespoons butter; Lime wedges for serving

Highlighted under: Fresh Season Kitchen

I absolutely adore these Coconut-Crusted Pan Seared Scallops! The crunchy coconut exterior adds a wonderful texture to the tender scallops, and it’s surprisingly simple to prepare. My family and friends rave about this dish every time I make it, and it quickly became a go-to recipe for special occasions. The combination of flavors reminds me of being on a tropical vacation. Serve it with a refreshing side salad, and you'll be transported to paradise with every bite!

Created by

Emma

Last updated on 2026-01-23T21:38:27.786Z

When I first tried making Coconut-Crusted Pan Seared Scallops, I wasn't sure if the coconut would complement the scallops well. To my delight, the sweet, crunchy coating perfectly balances the natural brininess of the seafood. The key is to use fresh coconut flakes and ensure they are evenly coated on the scallops before searing.

During my experiments, I discovered that letting the coated scallops sit for a few minutes before cooking helps the coconut adhere better and achieve that gorgeous, golden-brown crust. This dish has become a staple in our home and truly impresses guests!

Why You Will Love This Recipe
The delightful crunch of toasted coconut adds a tropical touch.
Succulent scallops cooked to perfection for a melt-in-your-mouth experience.
Quick and elegant enough for weeknight dinners or special gatherings.

The Perfect Scallops

Choosing the right scallops is key to the success of this dish. Look for large sea scallops that are firm and slightly translucent. Fresh scallops have a delicate, sweet aroma reminiscent of the ocean. If you have access to both dry and wet scallops, opt for dry ones, as they contain no added preservatives and will sear beautifully, enhancing the flavor and texture you've achieved with the coconut crust.

When preparing scallops, drying them thoroughly is essential. Moisture can prevent that golden sear and lead to a steam rather than a fry, which won't achieve the crunchy coconut crust you're aiming for. A quick pat with paper towels after rinsing removes excess water, creating a better surface for seasoning and coating.

Breading Techniques

Setting up a breading station with three bowls—one for flour, another for the egg, and the last for coconut—streamlines the coating process. This technique allows you to work quickly while maintaining a clean handling method. Ensure that each scallop is coated evenly but not overly thick; too much coating can become soggy during cooking. I like to press the coconut gently into the scallops to secure it, which helps create that perfect crunchy texture.

If you're looking to add a bit of spice to the coconut coating, consider incorporating some paprika or cayenne pepper into the flour. This subtle change can elevate the overall flavor by adding a hint of warmth that complements the sweetness of the coconut and the delicacy of the scallops. Adjust the amount based on your personal heat preference.

Serving Suggestions

Pairing your Coconut-Crusted Pan Seared Scallops with a citrusy side salad brightens up the dish and adds a refreshing contrast. A simple arugula salad with a lemon vinaigrette or a mango salsa can enhance the tropical vibe. If you're looking for a heartier option, consider serving these scallops over a bed of jasmine rice or quinoa drizzled with a light coconut curry sauce.

These scallops are best enjoyed immediately after cooking, as the coconut crust is at its crunchiest. If you need to prepare them ahead of time, you can bread the scallops earlier in the day and store them in the fridge, covered. Just ensure you give them a minute at room temperature before searing to help them cook evenly.

Ingredients

Gather these simple ingredients to create your coconut-crusted scallops:

Ingredients

12 large sea scallops
1 cup unsweetened coconut flakes
1/2 cup all-purpose flour
1 large egg, beaten
Salt and pepper to taste
2 tablespoons vegetable oil
2 tablespoons butter
Lime wedges for serving

Make sure you have everything ready before you start cooking for the best results!

Instructions

Follow these steps for perfectly seared scallops:

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with paper towels. Season both sides with salt and pepper.

Coat the Scallops

Set up a breading station with flour, beaten egg, and coconut flakes. Dip each scallop first into the flour, then the egg, and finally coat with coconut flakes, pressing gently to ensure they stick.

Heat the Pan

In a large skillet, heat vegetable oil and butter over medium-high heat until shimmering.

Sear the Scallops

Place the scallops in the skillet without overcrowding and cook for 2-3 minutes on each side until golden brown and cooked through.

Serve

Remove from heat and serve immediately with lime wedges for squeezing over the top.

Enjoy your meal while it's hot for the best flavor!

Pro Tips

For an extra kick, serve with a spicy mango salsa on the side. It pairs beautifully with the coconut and enhances the seafood's natural sweetness.

Ingredient Substitutions

If you’re looking for a gluten-free option, substitute all-purpose flour with almond flour or coconut flour. Both options can provide a unique flavor and texture while keeping the dish gluten-free. Additionally, shredded coconut can be switched out for panko breadcrumbs mixed with coconut flakes if a different crunch profile is desired.

For a richer taste, you can use clarified butter instead of regular butter in the pan. Clarified butter has a higher smoke point, which allows for a better sear without burning. This change will also infuse a delightful nutty flavor into your scallops, enhancing the overall experience.

Storage Tips

If you happen to have leftovers, store the scallops in an airtight container in the refrigerator for up to 2 days. However, keep in mind that reheating may soften the coconut crust. To restore some crispiness, consider using an air fryer or placing them under the broiler for a few minutes, watching closely to prevent overcooking.

Freezing is not typically recommended once cooked due to the delicate nature of the scallops and the coconut crust. If you prefer to prepare in advance, consider freezing the breaded, uncooked scallops on a baking sheet first. Once frozen, transfer them to a bag and cook directly from the freezer—just adjust the cooking time slightly longer, ensuring they reach the proper temperature.

Variations to Try

For a more citrusy flavor, add lime zest to the coconut flakes before breading the scallops. This brightens the dish and harmonizes beautifully with the lime wedges served on the side. You can also experiment with different types of seafood, such as shrimp or even fish fillets, using the same breading technique and adjustments in cooking time as necessary.

If you're a fan of heat, consider adding chopped fresh jalapeños to your coconut mix or serving the scallops with a spicy aioli. This combination adds an intriguing contrast to the sweetness of the coconut while enhancing the overall flavor profile. Customizing this dish to your taste can make it a versatile recipe that you can adapt for any occasion.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, but be sure to thaw them completely and pat them dry. This prevents excess moisture, which can hinder the browning process.

→ What's the best way to ensure the coconut stays crispy?

Avoid overcrowding the pan and cook over medium-high heat. This allows the scallops to sear rather than steam.

→ Can I substitute the coconut flakes?

You can use panko breadcrumbs for a different texture, but the flavor will vary. Coconut flakes provide a unique tropical taste.

→ What sides pair well with coconut-crusted scallops?

A fresh salad, quinoa, or steamed vegetables work wonderfully to balance the dish's richness.