1 lb. sea scallops - roughly 8-10 count per pound
1 large orange
1 large grapefruit
1 large lemon
1 large lime
1/2 orange bell pepper
1/2 yellow bell pepper
1/2 cup grated coconut
1/4 cup orange juice with pulp
1/4 cup real butter
3 tbsp sugar, Splenda or other substitute
GumboGuys Florida Sunshine Shake
Extra virgin olive oil - EVOO
no-stick cooking spray
large baking sheet
medium-size sauce pan
Pre-Heat your oven to 350 degrees. On stove top, melt 1/4 cup of real butter in medium sauce pan and reduce heat. Rub EVOO all over each scallop. Roll scallops in GumboGuys' Florida Sunshine Shake until completely coated. Apply no-stick cooking spray to large baking sheet. Evenly place coated scallops on baking sheet and drizzle about half the melted real butter, making certain every scallop gets a few drops. Place scallops in oven and cook for 30 minutes at 350 degrees.
Peel and section all the citrus, making certain to remove all the membrane so you are only using the real citrus meat. Place the citrus meat in the remaining butter already melted in the sauce pan. Add 1/4 cup orange juice. Thinly slice the bell peppers and add to the sauce pan. Add in 1/2 cup of grated coconut. Finally, add in the 3 tbsp of sugar, or your favorite sugar substitute, making certain to mix all the ingredients well. Bring the heat up on your sauce pan to about medium high and watch it begin to bubble. The sugar and butter are working together with the natural juices to create a delicious syrup. After your syrup bubbles for a few minutes, reduce the heat and prepare to serve.
When plating the scallops, either place them on top of the salsa, or go for it the GumboGuys way and bury those babies completely underneath that sweet tangy flavor. Mmm...Mmm! In the immortal words of Jed Clampett, Whoooo Doggie!
Thanks I have been wondering about cooking these, I love this twist...!