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Scallops with Tomato Chutney

Scallops with Tomato Chutney
 recipe, brought to you by MiNDFOOD.

Scallops with Tomato Chutney

Serves 4


1kg roma tomatoes

1 medium red onion

2 tbsp sunflower oil

6 dried whole chillies

1 tsp black mustard seeds

1 tsp cumin

1/2½ tsp red chilli powder

small knob ginger, peeled and grated

10 fresh curry leaves
1 tsp sugar (optional)

1 Score bottoms of tomatoes and blanch in boiling water. Peel, deseed and coarsely chop. Peel and dice red onion.

2 Heat sunflower oil and add chillies. When tips of chillies turn black, add mustard seeds. When they crack or pop, add cumin and chopped onions.

3 Sweat onions. Add chilli powder, ginger, curry leaves and tomatoes and cook for 15 minutes. If tomatoes are not sweet enough, add 1tsp sugar.

Leaf-infused olive oil

15 curry leaves

1 tbsp sunflower oil

45ml extra-virgin olive oil


1 Fry curry leaves in sunflower oil for 30-40 seconds. Drain on kitchen paper and let dry.  

2 Crush and mix with olive oil. The oil will keep for two weeks.


12-16 scallops

½ tsp turmeric

small knob ginger, peeled and grated

1 Marinate scallops with ½ tsp turmeric and ginger for 20 minutes. Sear in a hot pan. When adequately coloured on one side, quickly turn over.

2 Serve scallops on a bed of tomato chutney. Drizzle with curry leaf-infused olive oil.

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