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.
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Xolani Maseko
[email protected]This recipe is a great way to impress your guests. It's elegant and delicious.
Jayleen Marin
[email protected]I can't wait to try this recipe. It looks delicious!
Mark Valdez
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes.
Ruth Kpeayeh
[email protected]I've made this dish several times and it's always a crowd-pleaser. The scallops are always cooked to perfection and the chutney is the perfect complement.
Shahnawaz Ansari
[email protected]This is my go-to recipe for scallops. They always turn out perfectly and the chutney is to die for.
Abdulla Berwari
[email protected]The scallops were a bit too salty for my taste.
Tiktok Memer
[email protected]This recipe is a bit time-consuming, but it's worth it. The scallops are so flavorful and the chutney is amazing.
Ruth Nyadore
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the chutney was delicious.
Ronald Fredette
[email protected]This is a great recipe for a special occasion. The scallops are elegant and the chutney adds a touch of sophistication.
Ronin Lorraine
[email protected]The scallops were a bit dry.
SHANTO MAHIN
[email protected]I love this recipe! The scallops are always cooked perfectly and the chutney is delicious. I've made it several times and it's always a hit.
Md. Raju
[email protected]This recipe was easy to follow and the scallops turned out great. The chutney was a bit too spicy for my taste, but I still enjoyed the dish.
Shamali Edirisingha
[email protected]I thought the scallops were a bit bland.
Efrain Gomez
[email protected]I followed the recipe exactly and the scallops turned out perfectly. The chutney was also delicious. I would definitely recommend this recipe.
Stacey Carr
[email protected]The scallops were a bit overcooked, but the chutney was delicious.
Keratilwe Mphalo
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of scallops, but I was pleasantly surprised. The scallops were cooked perfectly and the chutney was amazing. I will definitely be making this dish again.
Richard Ndirangu ndun'gu
[email protected]This is one of my favorite recipes for scallops. The panko crust is so crispy and the chutney is delicious.
Gopolang kole
[email protected]I've made this dish several times and it's always a crowd-pleaser. The scallops are always cooked to perfection and the chutney is the perfect complement.
Abdullahi Alasan Yusuf
[email protected]The scallops were cooked perfectly and the chutney was amazing. I loved the combination of flavors.
Desmond Samuel
[email protected]These scallops were a hit at my dinner party! The panko crust was crispy and flavorful, and the green chile chutney added a delicious spicy kick. I will definitely be making this dish again.