Coconut Scallops - Todd English TEAF919 Instructions For Use Manual

Coconut Scallops

serves 4
½ cup cornstarch
1 tablespoon water
¹⁄ cup cornflake crumbs
3
½ cup sweetened coconut flakes
½ teaspoon salt
½ pound sea scallops
dipping sauce
¼ cup orange marmalade
1 tablespoon Thai chili sauce
1. Place cornstarch in a large zip bag.
2. In a shallow glass baking dish, beat egg and water together.
3. In another dish combine cornflake crumbs, coconut and salt.
4. Shake the scallops in the bag with cornstarch.
5. Dip each scallop in egg mixture, then press into coconut mixture.
6. Place 6 scallops in the basket and spritz with oil.
7. Put the basket and cooking chamber in the Air Fryer.
8. Set the temperature to 400° F and the time for 6 minutes. Press On/Off.
9. Once cooking is complete, remove. Repeat with remaining shrimp.
10. For dipping sauce, mix together marmalade and chili sauce in a small
bowl.
11. Serve scallops warm, sprinked with seafood seasoning.
38
2 large eggs
nonstick spray