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Ingredients
Method
- 6 shelled scallops, coral attached
- 1⁄2 tsp chilli flakes
- 1⁄4 tsp ground turmeric
- 1⁄4 tsp ground coriander
- 2tsp oi
- 1⁄2 lemon, for squeezing
- For the Chutney
- 20g fresh mint leaves
- 20g fresh coriander leaves
- 1 shallot, roughly chopped
- 1⁄2 garlic clove
- 1⁄2 green chilli, trimmed and chopped
- 1⁄2 tsp sea salt flakes
- 1⁄2 tsp sugar
- 2 tbsp lemon juice
- 1 tsp oil
- Rinse the scallops in cold water and pat dry. Snip the muscle and membrane at each side of the scallop, then toss in a bowl with the chilli flakes, turmeric, coriander, and oil. Toss together and set aside.
- Make the chutney by blending all of the ingredients in a food processor, then dividing between two dishes.
- Cook the scallops in a very hot frying pan for 2 mins on one side, and 1 minute on the other. Divide between two plates and serve with the chutney, a little of the cooking juices, and a squeeze of lemon. Mmm!
30 mins
2 serving
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