Directions:
- Cut scallops in half or quarters depending upon size.
- Dry with paper towels.
- Dredge in flour, dip in beaten egg, then roll in coconut.
- Let dry on waxed paper in the refrigerator for 10-15 minutes.
- While scallops are drying, heat chutney and butter in a small saucepan over low heat until butter is melted and mixture is heated through. Keep warm.
- In a deep skillet, heat 2 inches of oil to 375 degrees F. and fry the scallops a few at a time, until coconut is browned lightly, about 1 1/2 minutes.
- Drain on paper towels and keep warm until all are done.
- Serve on wooden toothpicks with warmed chutney sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.18 Kcal (1177 kJ) | ||
| Calories from fat | 182.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.25g | 31% | |
|---|---|---|---|
| Cholesterol | 52.15mg | 17% | |
| Sodium | 353.18mg | 15% | |
| Potassium | 247.83mg | 5% | |
| Total Carbs | 20.92g | 7% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 6.42g | 13% | |
| Vitamin C | 3.3mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 293.19 Kcal (1228 kJ) | ||
| Calories from fat | 190.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.12g | 31% | |
|---|---|---|---|
| Cholesterol | 54.38mg | 17% | |
| Sodium | 368.26mg | 15% | |
| Potassium | 258.41mg | 5% | |
| Total Carbs | 21.81g | 7% | |
| Sugars | 4.93g | 19% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 6.7g | 13% | |
| Vitamin C | 3.4mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 27.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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