Polynesian Scallops

1. 1

   Cut scallops in half or quarters depending upon size.

2. 2

   Dry with paper towels.

3. 3

   Dredge in flour, dip in beaten egg, then roll in coconut.

4. 4

   Let dry on waxed paper in the refrigerator for 10-15 minutes.

5. 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. 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. 7

   Drain on paper towels and keep warm until all are done.

8. 8

   Serve on wooden toothpicks with warmed chutney sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.