Coconut Scallops

Directions

1. 1
   Preheat oven to 350F.
2. 2
   In a small bowl stir together coconut and water.
3. 3
   Drain coconut in a sieve and pat dry.
4. 4
   On a baking sheet spread coconut in one layer and bake in middle of oven until pale golden, about 10 minutes.
5. 5
   In a bowl stir together coconut, cayenne, and salt.
6. 6
   Remove tough muscle from side of each scallop if necessary.
7. 7
   Pat scallops dry and season with salt and pepper.
8. 8
   In 2 separate shallow bowls have ready flour and lightly beaten egg.
9. 9
   Dredge scallops in flour, shaking off excess.
10. 10
    Dip each scallop in egg, letting excess drip off, and coat well with coconut.
11. 11
    In a 10-inch skillet heat oil over moderate heat until hot but not smoking and cook scallops until golden and just cooked through, about 1 1/2 minutes on each side.
12. 12
    Drain scallops on paper towels.
13. 13
    Serve scallops with lime wedges.