Peanut-Coconut Crusted Scallops
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 sauté 11/2 minutes; turn and sauté 11/2 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. Makes 2 servings.
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.