- 2 cups packed fresh cilantro, chopped
- 1/2 cup chopped scallion
- 1/4 cup sweetened flaked coconut
- 2 to 3 serrano or jalapeño chiles, chopped with seeds
- 3 tablespoons vegetable oil
- 1 1/2 tablespoons finely grated peeled fresh ginger
- 2 1/2 tablespoons fresh lime juice, or to taste
- 2 tablespoons water
- 60 small sea scallops (about 3 1/2 pounds)
- 2 large eggs
- 1/4 cup milk
- 3 cups panko (Japanese bread crumbs) or coarse dry bread crumbs
- 1 cup vegetable oil
- Purée chutney ingredients in a blender, stirring occasionally to assist blending, and transfer to a bowl. Season chutney with salt and pepper and chill, covered, until ready to use.
- Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper. Whisk together eggs and milk in a shallow bowl. Put panko in another shallow bowl. Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray.
- Preheat oven to 400°F.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook scallops, 12 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1 1/2 minutes on each side. Put scallops as cooked in 1 layer on a rack set in a shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil. Bake scallops in middle of oven until just heated through, about 3 minutes.
- Serve scallops topped with chutney.