Coconut Shrimp and Grilled Scallops

Want a little 'surf and surf''?  Try these two yummy seafood treasures together.  The shrimp is beautifully seasoned with coconut, while the scallops have a taste of Old Bay to give them a bit of a kick.  This way of cooking both the shrimp and the scallops will save you LOADS of calories, as well.  

Ingredients for the Shrimp:

1 cup panko bread crumbs (or 2 bricks of shredded wheat cereal shredded up)

1/2 cup shredded sweetened coconut

1 tsp salt

1/2 tsp black pepper

1/2 cup flour

2 eggs, beaten (or egg beaters)

12 oz. large shrimp, peeled and deveined

Sweet Asian chili sauce for dipping

Ingredients for Scallops:

2 lbs scallops (15-20)

5 Tbsp olive oil

1 tsp salt

1 tsp black pepper

1 1/2 Tbsp. Old Bay Seasoning

Directions for the Shrimp:

1. Combine the panko or shredded wheat, coconut, salt, and pepper on a plate or shallow bowl.  Place the flour on a separate bowl and the egg in another bowl.  Working with a few at a time, coat the shrimp in flour, then egg, then finally the bread crumb mixture, rolling the shrimp around so that they are fully covered.

2. Place shrimp on a non-stick baking sheet and bake at 450 for 10 minutes, until the shrimp are firm and cooked through and the coating is brown and crispy.

Directions for the Scallops:

1. Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and Old Bay seasoning, making sure that the seasoning covers all sides. I like to do this all in a ziplock bag for easy clean up and to make sure all the scallops are well-coated. Refrigerate until ready to grill.

2. Grill for about 2 to 3 minutes on each side I had some sun-dried tomato marinade down on the grill for some chicken earlier, and just put the scallops right on top of the marinade, and they picked up the taste.  They were fabulous! Serve immediately.