Scallops With Panko Crust And Herbed Coconut Chutney
|Fresh flat leaf parsley/Mint leaves||1 Cup (16 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Canned coconut milk||1 Cup (16 tbs)|
|Flaked coconut||1⁄4 Cup (4 tbs)|
|Jalapeno chiles||2 , chopped|
|Garlic||1 Clove (5 gm)|
|Light brown sugar||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Olive oil||1 Tablespoon|
1. To prepare the chutney, combine all the chutney ingredients in a blender and puree. Set aside.
2. Season scallops with salt and pepper to taste.
3. Whisk eggs and milk together in a bowl. Place panko in a bowl.
4. Heat oil in a nonstick saute pan over