Andrew Zimmern says he loves grilled scallops. “The delicate, mild meat goes well with a hint of smokey flavour, plus it makes for a quick meal. Paired with a Moroccan tomato and red pepper chutney, these grilled scallops are delicious served with a basmati rice pilaf and roasted vegetables.”
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Ingredients
Tomato & Red Pepper Chutney
600 g finely chopped tomatoes in their juices
2 large red bell peppers
5 garlic cloves
1 teaspoon toasted ground cumin
3 tablespoons harissa
1/4 cup olive oil
2 tablespoons fresh squeezed lemon juice
1/4 cup minced parsley
1 tablespoon black sesame seeds
Scallops
1 kg dry sea scallops (about 24-30 scallops each 30-40g)
3 tablespoons melted butter
1 tablespoon ground cumin
1 tablespoon ground chili powder
1 teaspoon ground green cardamom
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cinnamon