Soon to be Another Favorite Anytime Dish, but Perfect for the Warmer Months!

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Meaty scallops with delicate flavors from fennel and anise, a lightly spiced tomato chutney, and vibrant roasted peppers in this gorgeous recipe. This dish would make a wonderful appetizer or main course accompanied by a crisp chilled salad keeping things delicious, light and cool for the summer!

Spicy Grilled Scallops with Tomato Chutney and Roasted Peppers

Serves 4

Total time:  60 minutes

Ingredients

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 (you can substitute Cumin seeds)

7 oz of canned plum tomatoes, chopped

1 tsp tomato paste

1/4 tsp chilli powder

1/2 tsp sugar

1 tbsp of white wine vinegar

Roasted Peppers

1/2 green pepper   

1/2 red pepper

1/2 yellow pepper

1/4 tsp of fennel and celery seeds combined

1/2 tbsp of olive oil

Tomato Chutney

Heat the olive oil in a pan, then add the nigella (or cumin) 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.

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 1/4 in x 1/4 in dice. Being cut the same size is key here. The pepper preparation should have the consistency of a light sauce.  Add a touch of olive oil if needed.

Scallops

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 1/2 tbsp 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.

Plating/Presentation 

Place 3 scallops on a spoonful of tomato chutney on a warmed plate. Top with the roasted mixed peppers a  and a sprinkling of micro cress.

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