Cooking Cuisine Food Recipe

Fried Scallops with Apricot Chutney


Ingredients (serves two)
For the chutney:
6 fresh apricots, stone removed and roughly chopped
2 shallots, peeled and chopped
2 teaspoons of ground coriander seed
2-inch piece of fresh ginger, peeled and chopped
4 tablespoons of sherry vinegar or lemon juice
1/3 cup of brown sugar
2 dashes of Tabasco sauce (or to taste)
2 dashes of fish sauce (or to taste)
salt and pepper, to taste

For the scallops:
1/2 pound of scallops
1 beaten egg
3 tablespoons unsweetened dried coconut
3 tablespoons flat rice (poha), bashed up into a powder in a mortar and pestle or food processor
salt and pepper
Neutral oil for frying (I use grapeseed oil)

First make the apricot chutney (this part can be done ahead of time). Purée the apricots, ginger, shallots, and vinegar in a blender or food processor. Transfer to a small saucepan and add the remaining chutney ingredients. Bring to a boil and simmer for about 15-20 minutes, stirring occasionally.

Heat the oil for deep frying. Moisten the scallops in the beaten egg and then coat in a mixture of the dried coconut and flat rice that has been seasoned with salt and pepper. Deep fry into lightly golden brown. Serve immediately with the apricot chutney as a dip.


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