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.
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
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.