Grilled Scallops
Grilled Scallops
Grilled scallops benefit from a quick marinade of honey, garlic and pimentón (Spanish smoked paprika)—hands down the most luxurious dinner that’s ever come off our grill.
Ingredients
The Spice Mix
- 1 tbsp Pink Peppercorns
- 1 tbsp Green Peppercorns
- 1 tbsp Black Peppercorns
- 1 tbsp Fennel Seeds
- 1 Star Anise
- Salt
The Chutney
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tbsp Nigella Seeds
- 2 tbsp Chopped Garlic
- 5 Medium Tomatoes (ripe)
- 1/2 tbsp Sugar
- 1 tbsp White Vinegar
- 1 tbsp Tomato Paste
- Salt
The Roasted Peppers
- 1 Green Pepper
- 1 Red Pepper
- 1 Yellow Pepper
- 1/2 tbsp Ground Kasoori Methi
- 2 tbsp Olive Oil
Finish
- 2 tbsp Extra Virgin Olive Oil
- 12 Queen Scallops (roe off)
- Handful Of Rocket Leaves
- 1/2 Punnet Baby Plum Tomatoes
Instructions
The Spice Mix
- In a coffee grinder, grind the pink, green and black peppercorns along with fennel seeds and star anise into a coarse powder, transfer to a plate and set aside.
The Chutney
- Blanch and peel the tomatoes, de-seed and chop roughly.
- Heat oil in a pan add nigella seeds and chopped garlic, sauté for 2-3 minutes or until the garlic is lightly browned; add the chopped tomatoes, sugar and vinegar; cook stirring occasionally for a further 10 minutes or until almost dry.
- Check seasoning and leave aside.
The Roasted Red Peppers
- Roast the whole peppers over an open flame, wrap in cling-film and chill immediately.
- Peel the skin and chop the flesh into 1/2 cm brunoise.
- In a small bowl, add the crushed, dried fenugreek leaves (kasoori methi) to 2 tablespoons of olive oil, throw in the brunoise of roasted peppers, add salt and mix well then leave aside.
Scallops
- Pre-heat a grill plate (or) large non-stick pan and once hot drizzle olive oil and grill the scallops until gently browned on either side.
- Once grilled, roll the scallops on the plate ofthe spice mix coating the scallops on the sides.