Ingredients
-
1
-
1/4
-
1
-
1 1/2
-
3/4
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Polynesian Scallops, Appetizer from Simply Seafood by Vicki Emmons This needs to sit in the refrigerator for 10-15 minutes and then gets deep fried and skewered onto toothpicks It is served with warmed cutney as a dipping sauce , Excellent! We used bay scallops I added salt and cayenne to the flour The flavor was amazing! Tasted just like the coconut shrimp at the thai restaurant, but with scallops They were so tender Perfect :), Appetizer from Simply Seafood by Vicki Emmons This needs to sit in the refrigerator for 10-15 minutes and then gets deep fried and skewered onto toothpicks It is served with warmed cutney as a dipping sauce
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Steps
|
1
Done
|
Cut Scallops in Half or Quarters Depending Upon Size. |
|
2
Done
|
Dry With Paper Towels. |
|
3
Done
|
Dredge in Flour, Dip in Beaten Egg, Then Roll in Coconut. |
|
4
Done
|
Let Dry on Waxed Paper in the Refrigerator For 10-15 Minutes. |
|
5
Done
|
While Scallops Are Drying, Heat Chutney and Butter in a Small Saucepan Over Low Heat Until Butter Is Melted and Mixture Is Heated Through. Keep Warm. |
|
6
Done
|
in a Deep Skillet, Heat 2 Inches of Oil to 375 Degrees F. and Fry the Scallops a Few at a Time, Until Coconut Is Browned Lightly, About 1 1/2 Minutes. |
|
7
Done
|
Drain on Paper Towels and Keep Warm Until All Are Done. |
|
8
Done
|
Serve on Wooden Toothpicks With Warmed Chutney Sauce. |
