The Seared scallops with fresh chutney Recipe The flavors and textures of the vivid green chutney combine with sweet seared scallops and roasted nuts to make the layered dimensions of this dish complete. Substitute peanuts or shredded coconut in place of cashews, if you like. Different fresh herbs can also be used, while lemon juice or tamarind pulp could provide the sourness. If you can’t find scallop shells, serve the seared scallops on small plates.
Serves 6
Ingredients:
For the chutney
4 tablespoons raw cashews
1 garlic clove
1⁄2 teaspoon salt
1 teaspoon sugar
4 medium-hot fresh green chiles, seeded and finely chopped
1 large bunch of fresh cilantro, stems and leaves roughly chopped
1 tablespoon Greek-style yogurt
juice of 2 limes
For the scallops
12–18 sea scallops
12–18 scallop shells, cleaned
13⁄4in (4cm) piece of fresh ginger
2 tablespoons vegetable oil
3 scallions, finely sliced small handful of fresh cilantro or mint leaves, roughly chopped
salt and freshly ground black pepper
Method:
1. To make the chutney, dry-roast the cashew nuts in a skillet over a medium heat until golden brown; set aside half of the nuts to garnish the scallops. Blend or process the remaining cooled nuts to a paste with the garlic, salt, and sugar.
2. Add the chile and cilantro, and purée. Add the yogurt and 2 tablespoons water, and bring together. Purée until the texture suits your taste; it can be smooth or not. Transfer the fresh chutney to a bowl, and stir in the lime juice. Check the seasoning. It should be hot from the chile; sweet from the nuts and yogurt; and salty and sour from the lime juice.
3. If necessary, remove the small tough muscle from the side of each scallop that attaches the scallop meat to the shell. The orange-colored roe can be left on or removed, to suit your taste. Dry the scallops on paper towels. Finely slice the ginger, then restack the slices and slice into thin shreds like needles. Lightly
crush the reserved cashew nuts with the back of a knife.
4. Heat the oil in a large heavy sauté pan over a medium-high heat. Season the scallops with salt and black pepper. Add to the pan. Sear the scallops for 60–80 seconds on each side, depending on their thickness. When the scallops are brown and caramelized on top and bottom, remove to a plate.
5. Place a scallop in each shell. Spoon on a little of the green cashew chutney, sprinkle with some shredded ginger and scallion, followed by some crushed cashew nuts and fresh herbs.
6. Serve immediately. The chutney goes well with other seafood dishes such as fresh crab, grilled shrimp or lobster, or skewers of firm fish.
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