Scallops with Mint Chutney

Name: Scallops with Mint Chutney
Ingredients: 2 bunches fresh mint, leaves roughly chopped; 2 serrano chiles, stemmed, seeded and ribs removed; 1/4 cup sweetened shredded coconut; 1/4 cup freshly squeezed lime juice; Kosher salt and freshly cracked black pepper; 1 pound sea scallops, cleaned

6 ingredients

12 steps

Ingredients

2 bunches fresh mint, leaves roughly chopped
2 serrano chiles, stemmed, seeded and ribs removed
1/4 cup sweetened shredded coconut
1/4 cup freshly squeezed lime juice
Kosher salt and freshly cracked black pepper
1 pound sea scallops, cleaned

Directions

1

Puree the mint, chiles, coconut, 1/4 tablespoon water and lime juice in a blender until smooth.
2

Transfer to a bowl and season with salt and pepper.
3

Chill until ready to use.
4

Pat the scallops dry and sprinkle with salt and pepper.
5

Heat a 12-inch cast-iron skillet over medium heat until hot.
6

Cook the scallops until a golden brown crust forms, are just cooked through and release easily from the pan, 2 to 3 minutes on each side.
7

Serve the scallops topped with chutney.
8

What Make This Recipe Really Sing: The heat of the chiles and the sweetness of the coconut and scallops give this dish great balance.
9

When in season, try to find bay scallops, you will be surprised how sweet they are.
10

BYOC: You don't like mint?
11

Try adding cilantro or your favorite herb.
12

This chutney is also a wonderful accompaniment to lamb chops.