top of page
Mint and Coriander Chitney
Blanched Samphire
Lemon Cream Sauce
Pan Seared Scallops

Pan Seared Scallops with Mint and Coriander Chutney and Burnt Garlic


Scallops are always associated with fine dining hence people do have some reservations about cooking them at home. They are actually very easy to cook if cooked carefully. Scallops are very delicate with soft flesh and a mild sweetness. Even someone who is not a great fish lover can enjoy scallops. New Zealand has a wide variety of seafood options, of which scallops are my personal favourite. This recipe has a double twist - Indian flavours coming from ghee, mint and coriander chutney, burnt garlic and a British touch of Samphire.

Pan seared Scallops with Mint and Coriander chutney and burnt garlic 

Preparation time : 15 minutes

Cooking time : 15 minutes

Serves : 2



Cook scallops just before serving.

Mint and Coriander Chutney



  • Fresh Coriander - 1 cup

  • Mint leaves - 8-10

  • Green Chilli - 1

  • Salt - 1 teaspoon

  • Cumin seeds - 1/4 teaspoon

  • Lemon Juice - 1 tablespoon


Add all the ingredients to the blender.

Add a tablespoon of water, if needed.

Blend it into a smooth paste and keep aside.

Blanched Samphire


  • Samphire - approx. 50 grams 



In a pot, bring water to boil.

Add Samphire to the boiling water and keep it for 2 minutes. Strain immediately after 2 minutes.

DO NOT add salt as Samphire is salty.

Apply a teaspoon of olive oil and keep aside.

Lemon Cream Sauce


  • Double cream - 1 cup

  • Lemon Juice - ½ tablespoon

  • Zest of ½ lemon

  • Salt and pepper to taste


Add cream to a pan and bring it to boil.

Add lemon juice and zest and stir gently.

Add salt and pepper, mix well.

Continue cooking on medium heat until sauce thickens.

Pan Seared Scallops


  • Scallops (fresh or frozen) - 6 nos

  • Olive oil - 2 teaspoons

  • Ghee - 2 teaspoons

  • Garlic cloves - 3 finely chopped


Use fresh scallops. If using frozen scallops, thaw them before use. If you are planning ahead then thaw them in the fridge. If not, put them in a zip lock bag and place the bag under running water. Make sure the scallops do not come in contact with water.

Once ready, pat the scallops dry using paper towel before cooking.

Make a shallow cross on each end using a knife.

Add olive oil and garlic to the pan. Cook garlic on medium heat for a couple of minutes.

Add ghee to the same pan and turn up the heat. When the oil becomes really hot, add the scallops. Ghee gives the scallops a nice brown colour.

Cook for two minutes on each side.

Do not overcook as scallops tend to become chewy when overcooked.

Assemble and serve immediately.


Make a bed of Samphire on a plate.

Arrange scallops on the bed.

Add a teaspoon of mint chutney and drizzle the oil from the pan on top.

Garnish with burnt garlic and serve with Lemon Cream sauce on the side to enhance the flavour.

bottom of page