Best 3 Panko Scallops With Green Chile Chutney Recipes
Panko scallops with green chile chutney is a delectable dish combining the delicate flavors of scallops wrapped in crispy panko breadcrumbs with a vibrant and aromatic green chile chutney. This tantalizing appetizer or main course offers a harmonious balance of textures and flavors, making it a perfect choice for a special dinner party or a casual gathering. The tender and juicy scallops, enveloped in a golden-brown panko crust, provide a delightful crunch in every bite. The zesty green chile chutney, bursting with the heat of green chilies, tangy tomatoes, and fragrant herbs, adds a delightful contrast, awakening your taste buds with its spicy and tangy notes.
Here are our top 3 tried and tested recipes!
PANKO SCALLOPS WITH GREEN CHILE CHUTNEY
Steps:
- Make chutney:
- 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.
- Make scallops:
- Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper. 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.
- Preheat oven to 400°F.
- 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. Bake scallops in middle of oven until just heated through, about 3 minutes.
- Serve scallops topped with chutney.
GREEN CHILE CHUTNEY
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna
Provided by Maneet Chauhan
Categories condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
- In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
- This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.
SCALLOPS WITH PANKO CRUST AND HERBED COCONUT CHUTNEY
This is the way my husband loves scallops.Source: Unknown
Provided by Lynnda Cloutier @eatygourmet
Categories Fish
Number Of Ingredients 18
Steps:
- 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.
Tips:
- Use fresh, high-quality scallops. This will ensure that your dish is as delicious as possible.
- Make sure the scallops are dry before coating them in panko crumbs. This will help the crumbs adhere to the scallops and prevent them from falling off during cooking.
- Use a light hand when coating the scallops in panko crumbs. You don't want to over-coat them, or they will become too heavy and greasy.
- Cook the scallops over medium heat. This will help them cook evenly without burning.
- Don't overcrowd the pan when cooking the scallops. This will prevent them from cooking evenly.
- Serve the scallops immediately with your favorite dipping sauce.
Conclusion:
Panko-crusted scallops are a delicious and easy-to-make appetizer or main course. They are perfect for a special occasion or a casual weeknight meal. With a crispy panko coating and a tender, juicy interior, these scallops are sure to be a hit with everyone at the table. Serve them with your favorite dipping sauce, such as green chile chutney, tartar sauce, or lemon butter sauce.
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