Name: Panko Scallops with Green Chile Chutney
Cook time: 1 1/4 hr
Total time: 1 1/4 hr
Yield: Makes 60 hors d'oeuvres
Ingredients: 2 cups packed fresh cilantro, chopped; 1/2 cup chopped scallion; 1/4 cup sweetened flaked coconut; 2 to 3 serrano or jalapeño chiles, chopped with seeds; 3 tablespoons vegetable oil; 1 1/2 tablespoons finely grated peeled fresh ginger; 2 1/2 tablespoons fresh lime juice, or to taste; 2 tablespoons water; 60 small sea scallops (about 3 1/2 pounds); 2 large eggs; 1/4 cup milk; 3 cups panko (Japanese bread crumbs) or coarse dry bread crumbs; 1 cup vegetable oil

Image may contain Human Person Food and Fried Chicken

Panko Scallops with Green Chile ChutneyRomulo Yanes

Cooks' notes:

• Chutney may be made 3 days ahead and chilled, covered. Before serving, season with salt and pepper.
• Scallops may be coated with panko 4 hours ahead and chilled, covered. Panfry them 1 hour ahead and keep at room temperature. Bake right before serving.

Recipe notes

31 Cashew Recipes That Go Beyond the Snack Bowl

Like Sri Lankan cashew curry and vegan stuffed shells.

29 Ricotta Recipes for Dinner, Dessert, and More

Put that half-full tub to use with recipes that go beyond the Italian American classics.

The Most-Saved Recipes in the Epicurious App This Week

Like seared scallop piccata and chocolate Guinness cake.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

The Only Frittata Recipe You’ll Ever Need

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Apple-Walnut Charoset

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.