This was the first course we did for Cathy and Nigel (do we always pick recipes with long titles). Obviously we couldn’t get hold of wild garlic so I substituted chives. It is tasty and very spicy.
INGREDIENTS
8 King Scallops
1 teaspoon hot chilli sauce
sea salt
For the Wild Garlic Chutney
100g Wild Garlic or chives
30g coriander
1 teaspoon cumin seeds
2 garlic cloves
1 green chilli
1 teaspoon lime juice
1 tablespoon olive oil
For the cumin cauliflower
half a cauliflower approx. 200g, broken into florets
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon grated ginger
half teaspoon turmeric
1 tablespoon lime juice
METHOD
Place the scallops in a shallow dish, add the hot chilli sauce and a pinch of salt. Cover and marinade for 1 hour.
Place all the chutney ingredients in a mixer and blitz until smooth, season to taste and loosen if necessary with 2 tablespoons water.
Blanch the cauliflower for three minutes, drain and refresh with cold water.
Heat the oil in a frying pan over a high heat, once hot, add the cumin seeds, ginger, chilli, turmeric and stir. Add the cauliflower and toss well to coat with the spices. Season and add the lime juice. Set aside.
Heat a non-stick frying pan over a high heat, and sear the scallops for 1 minute on each side, until you see a golden crust.
Spread a little chutney on each plate, top with the scallops and add a tablespoon of the cumin cauliflower on the side.
Original recipe Gunpowder
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