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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.



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



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