Ingredients
Chutney
Scallops
Method
1.To make chutney: dry-roast the cashew nuts until golden brown; crush gently. 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 chilli and coriander to ground nuts; puree. Add yoghurt and 2 tablespoons water; puree until smooth or with a bit of texture remaining. Transfer chutney to a bowl; add lime juice.
3.Clean the scallops by removing the small opaque muscle from the side, which attaches the scallop meat to the shell. The orange-coloured roe can be left on, depending on your taste. Dry scallops on layers of kitchen paper. Season with salt and pepper.
4.Heat oil in a large heavy saute pan over a medium-high heat. Using 2 dessertspoons, one in each hand; sear scallops quickly, flicking scallops over from one spoon to another. Once caramelised, remove; place on clean kitchen paper.
5.Place scallop in each shell. Spoon over a little chutney, sprinkle with some shredded ginger and green onion, crushed cashew nuts and fresh herbs. Serve immediately.
Check the seasoning of your chutney before serving. It should be hot from the chilli; sweet from the nuts and yoghurt and salty and sour from the lime juice.
Note
