**Panko-Crusted Scallops with Green Chile Chutney: A Symphony of Coastal and Southwestern Flavors**
Prepare to embark on a culinary journey that harmoniously blends the delicate sweetness of seared scallops with the vibrant flavors of New Mexican green chile chutney. This delectable dish, presented with a tantalizing combination of textures and a delightful interplay of flavors, promises an unforgettable dining experience. Savor the crispy and golden panko crust enveloping the tender and succulent scallops, while the green chile chutney adds a piquant and aromatic touch, creating a symphony of coastal and southwestern flavors. Indulge in this culinary masterpiece, perfect for entertaining guests or savoring as a special treat.
SCALLOPS WITH PANKO CRUST AND HERBED COCONUT CHUTNEY
This is the way my husband loves scallops.Source: Unknown
Provided by Lynnda Cloutier
Categories Seafood
Number Of Ingredients 18
Steps:
- 1. 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.
PANKO-CRUSTED SCALLOPS
Make and share this Panko-Crusted Scallops recipe from Food.com.
Provided by Bren in LR
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat scallops dry. Season with salt and pepper.
- Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko.
- Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through.
- Plate and garnish with lemon wedges, if desired. Serve with prepared mashed potatoes and sauteed baby spinach.
Nutrition Facts : Calories 236.2, Fat 12.7, SaturatedFat 1.4, Cholesterol 74.2, Sodium 636.8, Carbohydrate 13.2, Fiber 0.6, Sugar 0.5, Protein 16.7
Tips:
- For the best results, use fresh, high-quality scallops. Look for scallops that are plump and have a slightly briny smell.
- If you can't find fresh scallops, frozen scallops will also work. Just be sure to thaw them completely before cooking.
- Panko breadcrumbs are a great way to add a crispy coating to the scallops. You can use store-bought panko breadcrumbs or make your own by blending bread into crumbs in a food processor.
- Green chile chutney is a flavorful and spicy condiment that pairs perfectly with the scallops. You can use store-bought green chile chutney or make your own using the recipe in the article.
- Serve the scallops immediately after they are cooked. This will ensure that they are crispy and juicy.
Conclusion:
Panko scallops with green chile chutney is a delicious and easy-to-make appetizer or main course. The scallops are crispy and juicy, and the green chile chutney adds a flavorful and spicy kick. This dish is sure to be a hit with your family and friends.
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