Seared scallops with mint and coriander chutney
For the scallops
- 6 large shelled scallops, with coral still attached
- ½ tsp dried flaked chillies
- ¼ tsp ground turmeric
- ¼ tsp ground coriander
- 2 tsp sunflower or rapeseed oil
- ½ lime or small lemon, cut into wedges for squeezing
For the chutney
Rinse the scallops in a little cold water and pat dry with kitchen paper. Carefully pull or snip off the little tough muscle and membrane at the side of each scallop –this is where it was attached to the shell and is a little chewy to eat. Put the scallops in a bowl and add the chilli flakes, ground turmeric, ground coriander and oil. Toss together well and set aside.
To make the chutney, put all the ingredients in a blender or food processor and blend to a purée. Divide among two small dishes.
To cook the scallops, place a frying pan over a high heat. When very hot, add the scallops and cook on one side for 2 minutes, or until nicely browned. (You can take off the coral and cook only the scallop meat if you prefer.)
Turn onto the other side and cook for a further 1–2 minutes. Avoid overcooking the scallops as they will toughen – they should be nicely caramelised on the outside and hot and tender on the inside with a springy texture.
Divide among two plates and place the chutney alongside. Serve the scallops drizzled with a little of the cooking juices, a squeeze of lime or lemon and extra coriander to garnish.
This scallop curry can be made with large raw peeled tiger prawns or mini chicken fillets, if you prefer. Just make sure both are cooked through before eating. The chicken will take a few minutes longer.