Panko Scallops With Green Chile Chutney

Recipe Ingredients

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

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.