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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Appetizer from Simply Seafood by Vicki Emmons. This needs to sit in the refrigerator for 10-15 minutes and then gets deep fried and skewered onto toothpicks. It is served with warmed cutney as a dipping sauce. Ingredients:
1 lb scallops |
1/4 cup flour |
1 egg, beaten |
1 1/2 cups coconut, grated, finely chopped in blender |
3/4 cup chutney, chopped in blender |
1/4 cup butter |
oil, to fry |
Directions:
1. Cut scallops in half or quarters depending upon size.
2. Dry with paper towels.
3. Dredge in flour, dip in beaten egg, then roll in coconut.
4. Let dry on waxed paper in the refrigerator for 10-15 minutes.
5. 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.
6. 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.
7. Drain on paper towels and keep warm until all are done.
8. Serve on wooden toothpicks with warmed chutney sauce.
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