As you many have noticed, I love cooking scallops! Not only are they delicious in their own right, they are incredibly versatile – a great canvas for a multitude of flavour combinations.
Pairing aromatic indian spicing and scallops makes for a delicious starter. Accompanied by a cumin yogurt dressing, oven dried tomatoes and toasted corn kernels, this dish is very easy and quick to prepare and may easily be scaled up for a dinner party.
Make your own spice blend to crust the scallops by grinding together a mixture of your favourite whole spices in a spice grinder or pestle and mortar – I use a mixture of cumin, coriander, ginger, turmeric, fenugreek and clove.
8 King Scallops (Roe & Skirt Removed)
12 Cherry Tomatoes (Halved and Oven Dried)
Freshly Ground Spice Blend
100ml Natural Yogurt
2 tsp Ground Cumin
Coconut Shards (Lightly Toasted)
50g Canned Sweetcorn
50g Golden Sultanas
100ml Fresh Apple Juice
50g Caster Sugar
1tsp Coriander Seeds
1 Inch Piece Cinnamon
1) Hydrate the sultanas by soaking them in the apple juice overnight in the fridge. Prepare the syrup glaze by combining the caster sugar and water in a small saucepan and bringing to the boil. Remove from the heat and add the cinnamon, coriander seeds and cloves. Set aside to infuse for at least 2 hours.
2) Combine the cumin and natural yogurt to make the dressing. Lightly fry the sweetcorn in a little olive oil over a medium heat until they are golden and crisp (around 5 mins).
3) Season the scallops with a little salt and dust well with the spice blend. Fry the scallops in a little olive oil in large non-stick frying pan over a high heat. Ensure you achieve a good crust on the exterior (by having the heat high) and cook for around 1 minute each side – be careful not to overcook.
4) To serve, place the scallops on top of the yogurt dressing. Drizzle the scallops with a little of the syrup glaze. Garnish with coconut shards, toasted sweetcorn, the sultanas and the dried cherry tomatoes.