Scallop Bhel

Cook Time 20 Minutes

Servings 2


½ Spanish onion
1 tomato
1 tsp lemon juice
2 tsp chopped coriander
½ tsp chilli powder
½ tsp ground cumin
½ tsp ground coriander
1 tsp vegetable oil
4 scallops with roe discarded, but retaining their shells
30 g (1 oz/ ½ cup) shev or bhujia (crispy chickpea noodles)
2 tbsp Date and Tamarind Chutney
15 g (½ oz/1 cup) puffed rice
Fresh coriander, to garnish


Finely dice the onion and tomato and put both in a small bowl. Mix in the lemon juice, coriander, chilli powder, ground cumin and ground coriander to make a salsa.

In a frying pan heat the oil and sear the scallops over high heat for 1 minute on each side, until just cooked.

Make a bed of shev on each scallop shell, place the scallops on top with 1 teaspoon of the salsa. Drizzle date and tamarind chutney on top and garnish with puffed rice, shev and chopped coriander.


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