Panko Scallops With Green Chile Chutney

Serves: 5

Presley Zulauf

1 January 1970

Based on User reviews:

55

Spice

51

Sweetness

44

Sourness

42

mins

Prep time (avg)

4.4

Difficulty

Ingredients:

2 cups

Cilantro (packed fresh, chopped)

1 cup

Sweetened Flaked Coconut

2

Serranos (to 3)

1 cup

Vegetable Oil

1.5 tbsps

Ginger (finely grated peeled fresh)

2.5 tbsps

Lime Juice (fresh, to taste)

2 tbsps

Water

2 large

Egg

1 cup

Milk

3 cups

Panko Bread Crumbs (panko japanese bread crumbs)

Directions:

1

Chutney: Puree chutney ingredients in a blender, stirring occasionally to assist blending, and transfer to a bowl

2

Season chutney with salt and pepper and chill, covered, until ready to serve

3

Scallops: Remove muscle from side of scallops if still attached

4

Pat scallops dry and season with salt and pepper

5

Whisk together eggs and milk in a shallow bowl

6

Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray

7

Preheat oven to 400 degrees

8

Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook scallops, 12 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1/2 minutes on each side

9

Put scallops as cooked in 1 layer on a rack set in a shallow baking pan

10

Between batches, carefully wipe skillet clean with paper towels and add more oil

11

Bake scallops in middle of oven until just heated through, about 3 minutes

12

Serve scallops topped with chutney