Polynesian Scallops

Directions

1. 1
   Cut scallops in half or quarters depending upon size.
2. 2
   Dry with paper towels.
3. 3
   Dredge in flour, dip in beaten egg, then roll in coconut.
4. 4
   Let dry on waxed paper in the refrigerator for 10-15 minutes.
5. 5
   While scallops are drying, heat chutney and butter in a small saucepan over low heat until butter is melted and mixture is heated through. Keep warm.
6. 6
   In a deep skillet, heat 2 inches of oil to 375 degrees F. and fry the scallops a few at a time, until coconut is browned lightly, about 1 1/2 minutes.
7. 7
   Drain on paper towels and keep warm until all are done.
8. 8
   Serve on wooden toothpicks with warmed chutney sauce.