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.
Steps
Cut scallops in half or quarters depending upon size.
Dry with paper towels.
Dredge in flour , dip in beaten egg , then roll in coconut.
Let dry on waxed paper in the refrigerator for 10-15 minutes.
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.
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.
Drain on paper towels and keep warm until all are done.
Serve on wooden toothpicks with warmed chutney sauce.
Ingredients
scallops, flour, egg, coconut, chutney, butter, oil