Scallops with Mint Chutney
Scallops with Mint Chutney

Ingredients

Method

  • 6 scallops, coral attached
  • 1⁄2 tsp chilli flakes
  • 1⁄4 tsp each of ground turmeric and coriander
  • 2 tsp sunflower oil
  • 1⁄2 lime, in wedges
  • 20g mint leaves
  • 20g coriander leaves
  • 1 shallot, chopped
  • 1⁄2 garlic clove
  • 1⁄2 green chilli, chopped
  • 1⁄2 tsp sea salt flakes
  • 1⁄2 tsp sugar
  • 2 tbsp lime juice
  • 1 tsp sunflower oil
  • Put the scallops and corals in a bowl, along with the chilli flakes, spices, and oil. Toss to cover, and set aside.
  • Make the chutney by putting all the ingredients in a blender, and blend to a puree. Divide between 2 small dishes.
  • Place a frying pan over a high heat. When very hot, cook the scallops on one side for 2 minutes, or until golden. Carefully turn, and fry for 1 minute on the other side. Serve alongside the chutney, with a squeeze of lime and a little coriander to garnish.
20 mins
2 serving
This recipe pairs perfectly with the Sherrah Fiano 2019 McLaren Vale from Valley, Australia.

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