The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor. If you don’t have fresh coconut, substitute 1 ½ cups flaked coconut. Serve with lemon rice pilaf and grilled mango slices.
Chile-Grilled Scallops Ingredients
For the Chutney:
- 1 cup grated fresh coconut
- 1/4 cup lemon juice
- ½ cup chopped onions
- 1/4 cup chopped ginger
- 1 habanero chile, seeds and stem removed, minced
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- ½ cup chopped fresh mint
For the Scallops:
- 2 pounds scallops
- 1/4 cup vegetable oil
- 2 tablespoons ground New Mexican red chile
- Salt and freshly ground black pepper
- To make the chutney, combine the coconut and the lemon juice in a blender or food processor and puree until smooth. Add the onion, ginger, chiles, salt and blend, adding enough water to make a smooth paste. Heat the oil, add the mustard seeds and fry until they begin to sizzle. Add the coconut paste and heat. Allow to cool and stir in the mint.
- To make the scallops, blanch the scallops in boiling water for 2 ½ minutes. Drain and pat dry. In a bowl, add the oil and toss the scallops. Sprinkle the scallops with the chile, salt, and pepper and toss well to coat evenly.. Thread the scallops on skewers and grill over medium hot fire until they are golden brown outside and opaque throughout, about 5 to 6 minutes, turning occasionally.
- Serve the scallops with the chutney drizzled over them or on the side.