Seared Scallops with Mint Chutney
Seared Scallops with Mint Chutney

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
This recipe pairs perfectly with the Walsh & Sons 'Little Poppet' Semillon Blend 2018 from Margaret River, Australia.

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