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Scallops With Panko Crust And Herbed Coconut Chutney

creative.chef's picture
Ingredients
  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
Directions

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

Recipe Summary

Method: 
Saute
Ingredient: 
Coconut
Interest: 
Healthy

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