Scallops with Green Chile Chutney

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

For Chutney:

2 cups packed fresh cilantro, chopped
1/2 cup chopped scallions
1/4 cup sweetened flaked coconut
2-3 serrano chiles, chopped with seeds
3 Tbsp. vegetable oil
1-1/2 Tbsp. finely grated, peeled fresh ginger
2-1/2 Tbsp. fresh lime juice or to taste
2 Tbsp. water

For Scallops:

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 vegetable oil

Instructions:

Make Chutney:

Puree the chutney ingredients in a blender, stirring occasionally to assist in the blending, and transfer to a bowl. Season the chutney with salt and pepper and chill, covered, until ready to use.

Make scallops:

Remove the muscles from sides of the scallops if still attached. Pat-dry the scallops and season with salt and pepper. Whisk together the eggs and milk in a shallow bowl. Put the panko in another shallow bowl and dip the scallops, 1 at a time, into the egg mixture and then in the panko. Turn to coat the scallops evenly and transfer them to a tray.

Preheat the oven to 400F. Heat 3 Tbsp. of oil in a 12″ nonstick skillet over moderate heat until the pan is hot but not smoking. Cook the scallops, 12 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1-1/2 minutes on each side. Put the scallops as cooked into 1 layer on a rack set in a shallow baking pan. Between batches, carefully wipe the skillet clean with paper towels and add more oil. Bake the scallops in the middle of the oven until just heated through, about 3 minutes. Serve the scallops topped with the chutney.

Makes 60 hors doeuvres.

Note: Chutney may be made 3 days ahead of time. Chill the chutney, covered in the refrigerator. Before serving, season with salt and pepper.

Scallops may be coated with panko 4 hours ahead of time and chilled, covered. Pan fry them 1 hour ahead of time and keep at room temperature. Bake them just prior to serving.