Pan Seared Scallops In A Lime, Coriander And Chilli Dressing
by Dan Toombs on Friday, August 17th, 2012 | 6 Comments
Pan seared scallops don’t get much better than this!
These scallops were gorgeous
This is an quick and easy way to serve fresh scallops. Perhaps more importantly, this recipe also happens to be absolutely delicious. I love the combination of sweet queen scallops together with tangy flavour of lime and the bite of the chilli.
You could also use larger scallops with this recipe. Just slice them in half through the centre.
I’ve used my own range of smoked garam masala but you could also make your own. There’s something quite therapeutic about roasting and then grinding your own spice blends.
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| Pan Seared Scallops In A Lime, Coriander And Chilli Dressing |
Recipe Type: Main
Author:
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2
INGREDIENTS
- 16 fresh queen scallops
- 1 teaspoon garam masala – smoked Curry Guy garam masala or homemade
- 1 tablespoon garlic paste
- FOR THE DRESSING
- 3 tablespoons olive oil
- 1 egg – beaten
- 1 bunch chopped coriander
- 3 tablespoons chopped mint leaves
- 1 green chilli – finely chopped
- 1 shallot – finely chopped
- 2 cloves garlic
- 1 teaspoon smoked paprika (I used La Chinata which was really nice)
- Juice of two limes
- 125ml 1/2 cup olive oil
- salt to taste
Method
- I recommend making the coriander dressing first.
- Place all of the dressing ingredients into a blender except for the olive oil and salt and pepper.
- Blend until very smooth and then transfer to a bowl.
- Now slowly drizzle the olive oils into the dressing while whisking continuously. The dressing will become thicker. We are aiming for a creamy dressing not thick like a mayonnaise.
- Season to taste and then set aside until ready to serve.
- Rinse the scallops and then wipe them dry.
- Marinate the scallops in the garam masala, garlic paste and one tablespoon of the olive oil for about ten minutes
- When ready to fry, heat the remaining olive oil in a frying pan.
- Throw the scallops in the hot oil and fry for about 30 seconds per side. Be careful not to over cook the scallops or they will become tough.
- Drizzle the coriander dressing over two warmed plates and set the scallops on top.
The scallops used in the pan seared scallop recipe were supplied by Delish Fish! Delish Fish delivers fresh seafood throughout the UK!
I’m off to the fishmongers as this looks delicious!
Thanks Rose. I hope you had a chance to try it. If so, how did it go?
The dressing sounds fab. I’m definitely going to give this recipe a try!
Hi Shonagh The dressing goes really well with other fish too. Thanks for stopping by.
Dan
Good morning, I featured this recipe on my blog today for my weekly seafood round-up. It looks great, thanks for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/08/week-31-seafood-frenzy-friday.html
Hi Carrie – Thank you very much for that. I really appreciate it.
Dan