Panko Scallops With Green Chile Chutney

By MooK

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.

Ingredients

• For chutney:
• 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 or coarse dry bread crumbs
• 1 cup vegetable oil

Preparation

Step 1

hed. 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.

Preheat oven to 400°F.

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.

Serve scallops topped with chutney.

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.