Scallops with Homemade Chutney
Scallops with Homemade Chutney

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
This recipe pairs perfectly with the Domaine de Belle Vue 'Gabbro' Melon de Bourgogne 2018 from Muscadet, France.

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