Scallops with Mint Chutney

Yield: 4 servings.

What make this recipe really sing: The heat of the chiles and the sweetness of the coconut and scallops give this dish great balance. When in season, try to find bay scallops, you will be surprised how sweet they are.

BYOC:  You don’t like mint? Try adding cilantro or your favorite herb. This chutney is also a wonderful accompaniment to lamb chops.


  • 2 bunches fresh mint, leaves roughly chopped
  • 2 serrano chile, stemmed, seeded, and ribs removed
  • 1/4 cup sweetened shredded coconut
  • 1/4 tablespoons water
  • 1/4 cup freshly squeezed lime juice
  • Kosher salt and freshly cracked black pepper
  • 1 pound sea scallops, cleaned


  1. Purée mint, chile, coconut, water and lime juice in a blender until smooth.  Transfer to a bowl and season with salt and pepper to taste. Chill until ready to use.
  2. Pat scallops dry and season with salt and pepper. Heat a 12-inch skillet over medium heat until hot. Cook scallops until just cooked through and golden brown about 1 to 2 minutes on each side. Serve scallops topped with chutney.