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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
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