Grilled scallops with tomato chutney and roasted peppers


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Tomato chutney

Roasted peppers

For the tomato chutney, heat the olive oil in a pan, then add the nigella seeds and sauté for 20 seconds
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
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
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
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
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
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
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