Spicy Grilled Scallops Recipe
Grilled scallops with tomato chutney and roasted peppers - The blend of colours served on a white plate is sure to impress your dinner party guests.
#scallop #seafood #scallops #frozenfood #foodie #foodporn #food #salmon #cireng #frozenfoodsurabaya #lobster #tempura #crab #instafood #shrimp #cirengrujak #sushi #foodphotography #otakotak #delicious #foodstagram #sosis #yummy #dinner #oyster #fish #kingcrab #sashimi #sosishoreca #rotimaryam
https://www.snappersfish.com/post/spicy-grilled-scallops-recipe
Ingredients Scallops
12 scallops, shelled and roe removed
1 tsp black peppercorns, cracked
1/4 tsp fennel seeds
1/4 star anise
2 tbsp of olive oil
1 handful of micro cress
salt
Tomato chutney
1 tbsp of olive oil
1/2 tsp nigella seeds
200g of canned plum tomatoes, chopped
1 tsp tomato paste
1/4 tsp chilli powder
1/2 tsp caster sugar
1 tbsp of white wine vinegar
Roasted peppers
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
1/4 tsp Kasoori methi
1/2 tbsp of olive oil
Method 1 For the tomato chutney, heat the olive oil in a pan, then add the nigella seeds and sauté for 20 seconds
1 tbsp of olive oil
1/2 tsp nigella seeds
2 Add the chopped plum tomatoes, tomato paste, chilli powder, some salt, the sugar and white vinegar. Slow-cook for 15 minutes or until almost dry. Remove from the heat, check the seasoning and cool
200g of canned plum tomatoes
1 tsp tomato paste
1/4 tsp chilli powder
1/2 tsp caster sugar
1 tbsp of white wine vinegar
salt
3 For the peppers, roast the skin over an open flame or under a grill until it begins to bubble. Wrap the peppers in cling-film and chill immediately
1/2 green pepper
1/2 red pepper
1/2 yellow pepper
4 When cold, peel off the skin and scrape off any remaining bits with a knife. Cut the flesh into 5mm x 5mm dice. Add crushed Kasoori methi and olive oil and set aside
1/4 tsp Kasoori methi
1/2 tbsp of olive oil
5 Wash and drain the scallops, then pat dry with kitchen paper. Crush the peppercorns, fennel seeds and star anise in a pestle and mortar, then transfer to a bowl, add some salt and ½ tablespoon of olive oil
12 scallops
1 tsp black peppercorns
1/4 tsp fennel seeds
1/4 star anise
1/2 tbsp of olive oil
6 Marinate the scallops in the spiced oil mixture and grill on a hot non-stick pan until gently browned on both sides. This should take a minute for each side 7 To plate, serve 3 scallops to a portion on top of a droplet of tomato chutney. Top with the roasted mixed peppers and a sprinkling of micro cress
1 handful of micro cress