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Scallops With Panko Crust And Herbed Coconut Chutney

creative.chef's picture
  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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1278 Calories from Fat 1001

% Daily Value*

Total Fat 113 g173.9%

Saturated Fat 62.9 g314.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 82.4 mg3.4%

Total Carbohydrates 77 g25.5%

Dietary Fiber 9.7 g38.7%

Sugars 55.1 g

Protein 15 g29.2%

Vitamin A 182% Vitamin C 229.4%

Calcium 15.9% Iron 36.8%

*Based on a 2000 Calorie diet

Scallops With Panko Crust And Herbed Coconut Chutney Recipe