Scallops with Panko Crust and Herbed Coconut Chutney

Lynnda Cloutier


This is the way my husband loves scallops.Source: Unknown

pinch tips: How to Perfectly Cook Fish in a Pan




1 cup flat leaf (italian) parsley or mint or 1/2 cup each
1/2 cup chopped green onions
1 cup canned coconut milk, unsweetened
1/4 cup flaked coconut
2 jalapeno chilies chopped
1 garlic clove
1/4 cup light brown sugar
2 tbsp. vegetable oil
1 tbsp. olive oil
juice of 2 limes
chili powder to taste
salt and pepper to taste
1 1/2 lbs. sea scallops
salt and pepper
2 eggs
2 tbsp. milk
3 cups japanese bread crumbs (panko)
about 1 cup vegetable oil

Directions Step-By-Step

To make the chutney, mix all the chutney ingredients (up to the scallops) in a blender and set aside. Season the scallops with a little salt and pepper to taste. Beat the eggs and milk together. Put the Panko in another bowl. Heat the oil in a saute pan over medium high heat. Dip the scallops in the egg mixture first and then in the panko. Put scallops in hot pan and saute until they are golden brown and they are just barely cooked through. Serve them with the chutney.

About this Recipe

Course/Dish: Fish, Seafood