Recipe courtesy of Claire Robinson
Scallops with Mint Chutney
Total:
15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
15 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Puree the mint, chiles, coconut, 1/4 tablespoon water and lime juice in a blender until smooth. Transfer to a bowl and season with salt and pepper. Chill until ready to use.

Pat the scallops dry and sprinkle with salt and pepper. Heat a 12-inch cast-iron skillet over medium heat until hot. 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. Serve the scallops topped with chutney.

What Make This Recipe Really Sing: The heat of the chiles and the sweetness of the coconut and scallops give this dish great balance. When in season, try to find bay scallops, you will be surprised how sweet they are.

BYOC: You don't like mint? Try adding cilantro or your favorite herb. This chutney is also a wonderful accompaniment to lamb chops.

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Scallop Salad

Grilled Scallops

Recipe courtesy of Lan Chirico

Scallop Skewers

Scallop Chowder

Recipe courtesy of The Mooring Seafood Kitchen and Bar

Scallop Ceviche

Recipe courtesy of Guillermo Pernot

Scallop Ceviche

Recipe courtesy of Matthew Grunwald

Teppenyaki Scallops

Recipe courtesy of Anne Burrell

Sea Scallops

Recipe courtesy of Cat Cora

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.