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
This recipe pairs perfectly with the Robert Oatley 'Pocketwatch' Pinot Gris 2019 from Central Ranges, Australia.

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