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.
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
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
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
Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).
Sign up to our newsletter now
You may also like
Grilled scallops with tomato chutney and roasted peppers
