Active Time

　　1 1/4 hr

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 60 hors d'oeuvres

　　

For chutney:

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

　　

Make chutney:

Step 1

Purée chutney ingredients in a blender, stirring occasionally to assist blending, and transfer to a bowl. Season chutney with salt and pepper and chill, covered, until ready to use.

　　

Make scallops:

Step 2

Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper. Whisk together eggs and milk in a shallow bowl. Put panko in another shallow bowl. Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray.

　　

Step 3

Preheat oven to 400°F.

　　

Step 4

Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook scallops, 12 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1 1/2 minutes on each side. Put scallops as cooked in 1 layer on a rack set in a shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil. Bake scallops in middle of oven until just heated through, about 3 minutes.

　　

Step 5

Serve scallops topped with chutney.

　　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.