coconut lime chili sea scallops

A really simple way to prepare scallops on or off the grill.

Buy 1 - 1.5 lbs sea scallops from a reputable fishmonger. Place in a pan large enough so the scallops are next to each other but not really piled on top of each other. Squeeze fresh lime juice (about one lime's worth) onto the scallops, then pour coconut milk on top. Add a small amount of chili powder and a small amount of salt and pepper to the mix and marinate for about an hour, more if desired.

Cook the scallops in a fish basket on a charcoal grill or in a nonstick pan on the stove until lightly brown. Serve hot.

4/5/09: Sunday dessert! Coconut Lime Bars

This recipe is from Mark Bittman's How to Cook Everything Vegetarian.

grate 4 tsp lime zest from 3-4 limes (this is a lot of zest, measure it accurately for a true lime flavor here). Mix the zest with half a cup of sugar and one cup butter (cream it!) and 2 cups flour. Mix well and press into a 9 x 13 ungreased pan - this is your crust. Bake at 350 for about 20 minutes. Remove and cool a bit, make the filling while it cooks.

Beat 6 eggs with 3 cups sugar and 1/2 C fresh squeezed lime juice (I like to add some vanilla bean or extract here) until bright, uniform and fluffy. Add 6 tbsp flour and 1 tsp baking soda and mix well. Pour on top of the crust and top with some coconut (sweetened and unsweetened work well). Cook at 350 for 25-30 minutes and allow to cool completely before eating (the fridge for about an hour is appropriate). Keeps for 2-5 days.