Scallops with Coriander and Mint Chutney
Back home
1 min read

Scallops with Coriander and Mint Chutney

Scallops with Coriander and Mint Chutney

Ingredients

Method

  • 6 large scallops, corals attached, rinsed and cleaned
  • 1⁄2 tsp dried chilli flakes
  • 1⁄4 tsp ground coriander
  • 1⁄4 tsp ground turmeric
  • 2 tbsp sunflower oil
  • Lemon wedges
  • 20g each of mint and coriander leaves, chopped
  • 1 shallot, chopped
  • 1⁄2 clove garlic, chopped
  • 1⁄2 green chilli, chopped
  • 1⁄2 tsp sea salt
  • 1⁄2 tsp sugar
  • 2 tbsp lime juice
  • 1 tsp sunflower oil
  • Place the scallops in a bowl along with the chilli, spices, and a little sunflower oil. Toss well, and set aside. Make the chutney by chucking all the ingredients in a food processor, and blending until combined.
  • Heat a frying pan until it is hot, and then fry the scallops for 1-2 minutes on each side, or until golden. Serve hot on a plate, with the chutney alongside, and a wedge of lemon to garnish.
30 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box