Panko Coconut Scallops with a Green Chili Chobani Chutney
2-3 serrano or jalapenos, finely chopped
1 cup fresh cilantro, chopped
cup chives, chopped
1 Tbsp fresh ginger, peeled, finely grated
Juice from 1 fresh lime
1 Tbsp coconut oil
1 cup Plain Chobani Greek Yogurt*
1 cups coconut flakes
2 cups Panko breadcrumbs
cup all purpose flour
3 large eggs
1 cup Plain Chobani Greek Yogurt
2 lbs of scallops, cleaned*
Slice peppers, remove seeds, finely chop, place in small mixing bowl. Add chives, cilantro, and ginger to bowl. Cut lime in half and squeeze juice into bowl. Add oil and 1 cup of Chobani, mix and set aside.
Place coconut in small sauté pan over low heat, stir occasionally and cook until golden brown, remove from pan and set in bowl, add breadcrumbs and toss to combine.
Place flour in a small bowl and set aside. Crack eggs into a small bowl, add 1 cup of yogurt and whisk together, set aside.
Take each scallop and place them in the flour, turning to coat them on all sides, move them from the flour into the yogurt and egg mixture, coating all sides, and finally place into the coconut and bread crumb mixture turning to coat all sides, set coated scallops on a plate.
In a medium size sauté pan, over low/medium heat, heat oil for about 30 seconds, gently place each scallop into the pan. Cook each scallop about 2 minutes on each side or until coconut has browned and crisp. Serve scallops hot and garnish with a teaspoon of the pepper and herb yogurt chutney.
Nutrition Information: Calories 342; Fat 10g; Sat Fat 4g; Protein 30g; Carbohydrate 34g; Fiber 4.5g; Sodium 420mg