​Les Kincaid's




Enjoy This Recipe Courtesy of Chef Les Kincaid 

Panko Scallops with Green Chile Chutney

2 cups packed fresh cilantro, chopped 
1/2 cup chopped scallion 
1/4 cup sweetened flaked coconut 
2 to 3 Serrano or Jalapeno chiles, chopped with seeds 
3 tablespoons canola oil 
1 1/2 tablespoons finely grated peeled fresh ginger 
2 1/2 tablespoons fresh lime juice, or to taste 
2 tablespoons water 
60 small sea scallops (about 3 1/2 pounds) 
2 large eggs 
1/4 cup milk 
3 cups panko (Japanese bread crumbs) or coarse dry bread crumbs 
1 cup canola oil 

Chutney:  Puree 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 serve. 
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. 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 degrees 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 1/2 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. 

Yield:  60 servings