SCALLOPS
- 8 large scallops cleaned
- salt
- olive oil
TANDOORI SPICE MIX
- 1 tbsp of paprika
- 2 tbsp of smoked paprika
- 1 tbsp of ground coriander
- 1 tbsp of ground cumin
- 1 1/2 tbsp of coarse kosher salt
- 1/4 tbsp of black pepper, freshly ground
- 1 tbsp of sugar
- 1 tsp ground cinnamon
- 1/4 tsp powdered saffron
- 1/8 tsp cayenne pepper
- 1 tbsp of ground turmeric
- 1 tbsp of ground fenugreek
YOGHURT, CUCUMBER AND CHICKPEAS
- 250g of strained natural yoghurt
- 1/2 cucumber, English
- 1 tsp moscatel vinegar
- 150g of tinned chickpeas
- coriander cress
- salt
- pepper
Mix all of the tandoori spices together in a blender, blitz until combined then set aside somewhere warm to infuse for a minimum of 2 hours
Mix 1 tsp of the spice mix through the yoghurt and season. Place in the fridge until ready to serve
Drain, rinse the chickpeas before mixing with the cucumber
Season the scallops with a generous sprinkling of the tandoori spice and a little salt
Place a pan over a medium heat and add a little olive oil. Once hot, add the scallops and cook for 2 minutes on each side. Remove and rest in a warm place for 5 minutes
Dress each plate with swirls of the yoghurt and spoon some of the cucumber and chickpea mix around the plate. Cut the scallops in half, arrange on the plates and garnish with a few leaves of coriander cress. Serve immediately