Grilled scallops with tomato chutney and roasted peppers
Alfred Prasad expertly pairs sweet, meaty scallops with delicate flavours from fennel and anise, a lightly spiced tomato chutney, and vibrant roasted peppers in this gorgeous starter recipe.
Discover more:
Share recipe
Related recipes
Related recipes
Capesante gratinate – Scallop gratin
Baked scallops with orange and almonds
Scallop aguachile verde
Yuzu-marinated scallops with kumquats and prosciutto
Scallop, brown butter, pink grapefruit and tarragon canapés
Ingredients
Metric
Imperial
Scallops
- 12 scallops, shelled and roe removed
- 1 tsp black peppercorns, cracked
- 1/4 tsp fennel seeds
- 1/4 star anise
- 2 tbsp of olive oil
- 1 handful of micro cress
- salt
Tomato chutney
- 1 tbsp of olive oil
- 1/2 tsp nigella seeds
- 200g of canned plum tomatoes, chopped
- 1 tsp tomato paste
- 1/4 tsp chilli powder
- 1/2 tsp caster sugar
- 1 tbsp of white wine vinegar
Roasted peppers
- 1/2 green pepper
- 1/2 red pepper
- 1/2 yellow pepper
- 1/4 tsp Kasoori methi
- 1/2 tbsp of olive oil
Equipment
- Pestle and mortar
Method
1
For the tomato chutney, heat the olive oil in a pan, then add the nigella seeds and sauté for 20 seconds
- 1 tbsp of olive oil
- 1/2 tsp nigella seeds
2
Add the chopped plum tomatoes, tomato paste, chilli powder, some salt, the sugar and white vinegar. Slow-cook for 15 minutes or until almost dry. Remove from the heat, check the seasoning and cool
- 200g of canned plum tomatoes
- 1 tsp tomato paste
- 1/4 tsp chilli powder
- 1/2 tsp caster sugar
- 1 tbsp of white wine vinegar
- salt
3
For the peppers, roast the skin over an open flame or under a grill until it begins to bubble. Wrap the peppers in cling-film and chill immediately
- 1/2 green pepper
- 1/2 red pepper
- 1/2 yellow pepper
4
When cold, peel off the skin and scrape off any remaining bits with a knife. Cut the flesh into 5mm x 5mm dice. Add crushed Kasoori methi and olive oil and set aside
- 1/4 tsp Kasoori methi
- 1/2 tbsp of olive oil
5
Wash and drain the scallops, then pat dry with kitchen paper. Crush the peppercorns, fennel seeds and star anise in a pestle and mortar, then transfer to a bowl, add some salt and ½ tablespoon of olive oil
- 12 scallops
- 1 tsp black peppercorns
- 1/4 tsp fennel seeds
- 1/4 star anise
- 1/2 tbsp of olive oil
6
Marinate the scallops in the spiced oil mixture and grill on a hot non-stick pan until gently browned on both sides. This should take a minute for each side
7
To plate, serve 3 scallops to a portion on top of a droplet of tomato chutney. Top with the roasted mixed peppers and a sprinkling of micro cress
- 1 handful of micro cress
You may also like
Grilled scallops with tomato chutney and roasted peppers
SITES
INFORMATION
© Great British Chefs 2020