Scallops with Mint Chutney

Name: Scallops with Mint Chutney
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 to 6 servings

Level: Easy
Total: 15 min

Prep: 10 min
Cook: 5 min

Yield: 4 to 6 servings

Ingredients

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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

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.