- 8 medium scallops (de-shelled, roe-off)
- 1 tsp black peppercorns
- ¼ tsp fennel seeds
- ¼ star anise
- 1 tbsp olive oil
- ¼ tsp salt
- 1 tbsp olive oil
- ½ tsp nigella seeds
- 100g chopped plum tomatoes
- ½ tsp tomato paste
- ½ chilli powder
- Salt to taste
- ½ tbsp olive oil
- ¼ green pepper
- ¼ yellow pepper
- ¼ red pepper
- ¼ tsp kasoori methi
Grilled scallops with tomato chutney and roasted peppers
Peter Joseph
11th August 2015
Grilled scallops with tomato chutney and roasted peppers
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Grilled scallops with tomato chutney and roasted peppers recipe a try yourself? Serves 4
Ingredients
Method
For the chutney:
Heat 1 tbsp olive oil, add nigella seeds and sauté for 20 seconds, add chopped plum tomatoes, tomato paste and chilli powder, slow-cook for 15 minutes or until almost dry, check the seasoning.
Remove from heat, season and leave to cool.
Roast the skin of the peppers over an open flame until it begins to bubble, wrap in cling-film and refrigerate immediately.
Peel the skin and scrape off remaining bits with a knife, then cut the flesh into brunoise.
Add kasoori methi and ½ tbsp olive oil to the roasted pepper brunoise and leave aside
Wash and drain the scallops, pat dry with kitchen paper and leave aside
Crush peppercorns, fennel seeds and star anise in a mortar and pestle or coffee grinder, transfer to a bowl, add salt and 1 tbsp olive oil.
Marinate the scallops in the spiced oil mixture and grill on a non-stick pan until gently browned on both sides.
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