We got to try this amazing recipe at our last trade show, the Natural Products Expo West, where the Chobani Greek Yogurt chef interns were cooking up a storm! I can’t wait to try this with Kelapo Coconut Oil and the gigantic, 1/3 pound sea scallops (really!) they sell at the fresh seafood market by my house. Love Chobani and love their innovative recipes. And especially love their use of coconut oil!
- 2-3 serrano or jalapeno peppers, finely chopped
- 1 C fresh cilantro, chopped
- 1/2 C chives, chopped
- 1 Tbsp fresh ginger, peeled, finely grated
- Juice from 1 fresh lime
- 1 Tbsp coconut oil
- 1 C Plain 0% or 2% Chobani Greek Yogurt
- 1 1/2 cups coconut flakes
- 2 C Panko breadcrumbs
- 1/2 C all-purpose flour
- 3 large eggs
- 1 C 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 coconut 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 is browned and crisp. Serve scallops hot and garnish with a teaspoon of the pepper and herb yogurt chutney.