Panko Scallops with Green Chile Chutney Recipe

Name: Panko Scallops with Green Chile Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups packed fresh cilantro, chopped; 1/2 cup chopped scallion; 1/4 cup sweetened flaked coconut; 2 to 3 serrano or jalapeno 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

Servings: persons

2 cups packed fresh cilantro, chopped
1/2 cup chopped scallion
1/4 cup sweetened flaked coconut
2 to 3 serrano or jalapeno 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

1
Puree chutney ingredients in a blender, stirring occasionally to assist blending, and transfer to a bowl.
2
Season chutney with salt and pepper and chill, covered, until ready to use.
3
Remove muscle from side of scallops if still attached.
4
Pat scallops dry and season with salt and pepper.
5
Whisk together eggs and milk in a shallow bowl.
6
Put panko in another shallow bowl.
7
Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray.
8
Preheat oven to 400F.
9
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.
10
Put scallops as cooked in 1 layer on a rack set in a shallow baking pan.
11
Between batches, carefully wipe skillet clean with paper towels and add more oil.
12
Bake scallops in middle of oven until just heated through, about 3 minutes.
13
Serve scallops topped with chutney.

1012

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups packed fresh cilantro, chopped, 1/2 cup chopped scallion, 1/4 cup sweetened flaked coconut, 2 to 3 serrano or jalapeno chiles, chopped with seeds, and more.

Yes, Panko Scallops with Green Chile Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panko Scallops with Green Chile Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions