{"id":7180,"date":"2021-06-14T17:27:11","date_gmt":"2021-06-14T17:27:11","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=7180"},"modified":"2023-01-23T11:17:00","modified_gmt":"2023-01-23T18:17:00","slug":"chile-grilled-scallops-with-coconut-mint-chutney","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/06\/14\/chile-grilled-scallops-with-coconut-mint-chutney\/","title":{"rendered":"Chile-Grilled Scallops with Coconut Mint Chutney"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p><span class=\"wpurp-recipe-description\">The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor. If you don\u2019t have fresh coconut, substitute 1 \u00bd cups flaked coconut. Serve with lemon rice pilaf and grilled mango slices.<\/span><\/p>\n<h2>Chile-Grilled Scallops Ingredients<\/h2>\n<h4>For the Chutney:<\/h4>\n<ul>\n<li>1 cup grated fresh <a href=\"https:\/\/www.seafood-harvest.com\/?s=coconut\">coconut<\/a><\/li>\n<li>1\/4 cup lemon juice<\/li>\n<li>\u00bd cup chopped onions<\/li>\n<li>1\/4 cup chopped ginger<\/li>\n<li>1 habanero chile, seeds and stem removed, minced<\/li>\n<li>\u00bd teaspoon salt<\/li>\n<li>1 tablespoon vegetable oil<\/li>\n<li>1 teaspoon mustard seeds<\/li>\n<li>\u00bd cup chopped fresh mint<\/li>\n<\/ul>\n<h4>For the Scallops:<\/h4>\n<ul>\n<li>2 pounds scallops<\/li>\n<li>1\/4 cup vegetable oil<\/li>\n<li>2 tablespoons ground New Mexican red chile<\/li>\n<li>Salt and freshly ground black pepper<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<ol>\n<li>To make the chutney, combine the coconut and the lemon juice in a blender or food processor and puree until smooth. Add the onion, ginger, chiles, salt and blend, adding enough water to make a smooth paste. Heat the oil, add the mustard seeds and fry until they begin to sizzle. Add the coconut paste and heat. Allow to cool and stir in the mint.<\/li>\n<li>To make the scallops, blanch the scallops in boiling water for 2 \u00bd minutes. Drain and pat dry. In a bowl, add the oil and toss the scallops. Sprinkle the scallops with the chile, salt, and pepper and toss well to coat evenly.. Thread the scallops on skewers and grill over medium hot fire until they are golden brown outside and opaque throughout, about 5 to 6 minutes, turning occasionally.<\/li>\n<li>Serve the scallops with the chutney drizzled over them or on the side.<\/li>\n<\/ol>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@tijana-drndarski-449691?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Tijana Drndarski<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/white-round-ornament-on-brown-wicker-basket-4294738\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The chutney is a nice and spicy accompaniment to the creamy taste of the scallops. We love habanero chiles in it, but use a serrano for less heat and a slightly different flavor.<\/p>\n","protected":false},"author":4,"featured_media":7181,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[497,498,423],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7180"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=7180"}],"version-history":[{"count":2,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7180\/revisions"}],"predecessor-version":[{"id":7183,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/7180\/revisions\/7183"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/7181"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=7180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=7180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=7180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}