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Pan Seared Scallops with Mint and Coriander Chutney and Burnt Garlic

Pan Seared Scallops

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.

I have used a serving suggestion which will need additonal recipes for mint and coriander chutney, blanched samphire and lemon cream sauce

Preparation time :

15 minutes

Cooking time :

15 minutes

Total time :

Serves :



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.

Serving Suggestions


Cook scallops just before serving.

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