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    Polynesian Scallops


    List of Ingredients


    • 1 pound scallops, fresh or frozen
    • 3/4 cup mango chutney, undrained, chopped
    • 1/4 cup margarine or butter
    • 1/4 cup all-purpose flour
    • 1 egg, well-beaten
    • 1 1/2 cups grated coconut
    • Fat for deep frying


    Instructions


    1. Thaw scallops if frozen. Rinse scallops with cold water to remove any remaining shell particles.
    2. Combine chutney and margarine in a 1-quart saucepan. Cook over low heat until margarine melts and mixture is thoroughly heated.
    3. Roll scallops lightly in flour. Dip in beaten egg. Roll in coconut. Heat approximately 2 inches oil in heavy frypan to high heat, 375 F. Fry scallops, a few at a time, approximately 1 minute on each side or until coconut is lightly browned. Drain on absorbent paper.
    4. Place scallops in warm oven until serving time. Serve warm on wooden picks with chutney dip. Makes approximately 48 bites.


    Final Comments


    Submitted by:Carol Patrylak(Kalola)
 

 

 

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