Panko Scallops with Green Chile Chutney |
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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 60 |
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Ingredients:
2 cups packed fresh cilantro, chopped |
1/2 cup chopped scallion |
1/4 cup sweetened flaked coconut |
2 to 3 serrano or jalapeño chiles, chopped with seeds |
3 tablespoons vegetable oil |
1 1/2 tablespoons finely grated peeled fresh ginger |
2 1/2 tablespoons fresh lime juice, or to taste |
2 tablespoons water |
60 small sea scallops (about 3 1/2 pounds) |
2 large eggs |
1/4 cup milk |
3 cups panko (japanese bread crumbs) or coarse dry bread crumbs |
1 cup vegetable oil |
Directions:
1. Make chutney: Purée 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 use.
2. Make 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. Put panko in another shallow bowl. Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray.
3. Preheat oven to 400°F.
4. 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 1/2 minutes 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.
5. Serve scallops topped with chutney.
6. Cooks' notes: Chutney may be made 3 days ahead and chilled, covered. Before serving, season with salt and pepper. Scallops may be coated with panko 4 hours ahead and chilled, covered. Panfry them 1 hour ahead and keep at room temperature. Bake right before serving.
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