| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 120 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 15 g |
| Cholesterol | 27 mg |
| Sodium | 465 mg |
Reviews
I Love everything about Claire!
– but where/how do I watch the video of how to make it. :/
The texture of my chutney turned out right, but it was very strong in flavor. I felt that it overpowered the scallops. Will give the chutney another chance with something else maybe, but not with the scallops.
I sub-ed a jalapeno because my store was out of serrano chilies. My chutney didn’t come together so I added a little more water until it was a better consistency. It takes a few times to push down the ingredients and chop together. I thought it was a great dish and the chutney added a great complexity. Super easy appetizer for friends!
I have never reviewed any recipes yet until this one. I was so enthusiastic about trying this, especially since it was filled with such taistefull, fresh ingredients. But as of this moment, I am dissapointed. I just tried to make the mint “chutney” I watched you do so easily. It didn’t work at all. I tried three machines I have to get the right consistency of the ingredients and still no go. Very dissappointed. Ended up with a kind of loose chopped mix of the ingred. Not a blend of them.
Great recipe, easy, fast and delicious!!!