Panko scallops with green chile chutney from The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

  • scallions
  • sea scallops
  • Show all ingredients...

  • EYB Comments

    Chutney can be made 3 days ahead and chilled. Can substitute jalapeño chiles for serrano chiles and coarse dry bread crumbs for panko breadcrumbs.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soybeans in the pod (Salt-and-pepper edamame); Korean barbecued beef; Spicy-sweet kumquats; Jerk pork and red pepper mayo on black-eyed-pea cakes; "Fish and chips"; Seared foie gras and lingonberry jam on brioche toasts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Chutney can be made 3 days ahead and chilled. Can substitute jalapeño chiles for serrano chiles and coarse dry bread crumbs for panko breadcrumbs.

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