Panko Scallops with Green Chile Chutney

Name: Panko Scallops with Green Chile Chutney
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 60
Cuisine: Global
Ingredients: 710 milliliters panko (Japanese bread crumbs) or coarse dry bread crumbs; 2 larges eggs; 473 milliliters packed fresh cilantro, chopped; 2 to 3 serrano or jalapeño chiles, chopped with seeds; 3 Tbsps fresh lime juice, or to taste; 59 milliliters milk; 118 milliliters chopped scallion; 2 kilograms 60 small sea scallops (about; 59 milliliters sweetened flaked coconut; 237 milliliters vegetable oil; 2 Tbsps water

For 19 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 1g of protein, 1g of fat, and a total of 29 calories. This recipe serves 60. A mixture of coarse bread crumbs, jalapeño chiles, lime juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 25 hours.

Instructions

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.

Ingredients you will need

Salt And Pepper

Chutney

Equipment you will use

Blender

Bowl

Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Scallops

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.

Ingredients you will need

Scallops

Panko

Egg

Milk

Dip

Equipment you will use

Whisk

Bowl

Preheat oven to 400°F.

Equipment you will use

Oven

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.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Paper Towels

Baking Pan

Bake scallops in middle of oven until just heated through, about 3 minutes.

Ingredients you will need

Scallops

Equipment you will use

Oven

Serve scallops topped with chutney.

Ingredients you will need

Scallops

Chutney

• 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.

Ingredients you will need

Salt And Pepper

Scallops

Chutney

Panko

Bake right before serving.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

710milliliters

panko (Japanese bread crumbs) or coarse dry bread crumbs 2larges

eggs 473milliliters

packed fresh cilantro, chopped 2

to 3 serrano or jalapeño chiles, chopped with seeds 3Tbsps

fresh lime juice, or to taste 59milliliters

milk 118milliliters

chopped scallion 2kilograms

60 small sea scallops (about 59milliliters

sweetened flaked coconut 237milliliters

vegetable oil 2Tbsps

water

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.