Name: Panko Scallops with Green Chile Chutney
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Makes 60 hors d'oeuvres
Ingredients: 2 cups packed fresh cilantro, chopped; 1/2 cup chopped scallion; 1/4 cup sweetened flaked coconut; 2 to 3 serrano or jalapeño chiles, chopped with seeds; 3 tablespoons vegetable 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 vegetable oil

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Panko Scallops with Green Chile ChutneyRomulo Yanes

Cooks' notes:

• Chutney may be made 3 days ahead and chilled, covered. Before serving, season with salt and pepper.
• Scallops may be coated with panko 4 hours ahead and chilled, covered. Panfry them 1 hour ahead and keep at room temperature. Bake right before serving.

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