Scallops with Mint Chutney

1. 1

   Puree the mint, chiles, coconut, 1/4 tablespoon water and lime juice in a blender until smooth.

2. 2

   Transfer to a bowl and season with salt and pepper.

3. 3

   Chill until ready to use.

4. 4

   Pat the scallops dry and sprinkle with salt and pepper.

5. 5

   Heat a 12-inch cast-iron skillet over medium heat until hot.

6. 6

   Cook the scallops until a golden brown crust forms, are just cooked through and release easily from the pan, 2 to 3 minutes on each side.

7. 7

   Serve the scallops topped with chutney.

8. 8

   What Make This Recipe Really Sing: The heat of the chiles and the sweetness of the coconut and scallops give this dish great balance.

9. 9

   When in season, try to find bay scallops, you will be surprised how sweet they are.

10. 10

    BYOC: You don't like mint?

11. 11

    Try adding cilantro or your favorite herb.

12. 12

    This chutney is also a wonderful accompaniment to lamb chops.

* Per serving · 4 servings · Values may vary.

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