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Ingredients
Method
- 6 shelled scallops with coral attached, trimmed and patted dry
- ½ tsp chilli flakes
- ¼ tsp ground turmeric
- ¼ tsp ground coriander
- 2 tsp sunflower oil
- ½ lime, to squeeze
- For the Chutney
- 20g mint leaves
- 20g coriander leaves
- 1 shallot, roughly chopped
- ½ garlic clove
- ½ green chilli, chopped
- ½ tsp salt
- ½ tsp sugar
- 2 tbsp lemon juice
- 1 tsp sunflower oil
- Put the scallops in a bowl and add the chilli flakes, turmeric, ground coriander and oil. Toss together and set aside. Make the chutney by popping all of the ingredients into a food processor to make a purée, and then dividing between two small dishes.
- Place a frying pan over a high heat. Cook the scallops on one side for 2 mins, or until golden. Flip over and cook on the other side for 1 minute, then divide between the two dishes and serve with the chutney and a squeeze of lemon.
30 mins
2 serving

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