Panko Scallops With Green Chile Chutney Recipe - Cooking Index
60 | Sea scallops - (abt 3 1/2 lbs) (small) | |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
2 | Eggs (large) | |
1/4 cup | 59ml | Milk |
3 cups | 438g / 15oz | Panko (Japanese bread crumbs) or |
Coarse dry bread crumbs | ||
1 cup | 237ml | Vegetable oil |
Green Chile Chutney | ||
2 cups | 32g / 1.1oz | Chopped fresh cilantro - (packed) |
1/2 cup | 73g / 2.6oz | Chopped scallion |
1/4 cup | 23g / 0.8oz | Sweetened flaked coconut |
2 | Serrano or jalapeño chiles - (to 3) - chopped with seeds | |
3 tablespoons | 45ml | Vegetable oil |
1 1/2 tablespoons | 22ml | Finely-grated peeled fresh ginger |
2 1/2 tablespoons | 37ml | Fresh lime juice - or to taste |
2 tablespoons | 30ml | Water |
Chutney: Puree chutney ingredients in a blender, stirring occasionally to assist blending, and transfer to a bowl. Season chutney with salt and pepper and chill, covered, until ready to serve.
Scallops: Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper. Whisk together eggs and milk in a shallow bowl. Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray.
Preheat oven to 400 degrees.
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 minute on each side. Put scallops as cooked in 1 layer on a rack set in a shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil.
Bake scallops in middle of oven until just heated through, about 3 minutes. Serve scallops topped with chutney.
This recipe yields ?? servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9430) - from the TV FOOD - NETWORK
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