Madras Spiced Shetland Scallops With Pink Peppercorn, Chilli & Lime Sweetcorn

This recipe is ready in no time and is always a hit with guests. Beautiful to look at, even better to eat!

Serves 2 Ingredients

3 tbsp mayonnaise 1/ tsp pink peppercorn (crushed) 4 1/ tsp chilli flakes 8 1/ tsp cumin powder

4 1/ tsp sea salt 2

285g sweetcorn (tinned)

2 spring onions (sliced thinly)

1 lime (cut in half)

1 tsp vegetable oil

6 Shetland scallops

Pinch of sea salt for the top of the scallops (before cooking) 1 clove garlic (crushed)

1 tbsp butter

Pinch madras curry powder

Method

In a bowl add the mayonnaise, pink peppercorn, chilli flakes, cumin powder, 1/ tsp sea salt and lime. Mix to combine. 2 To the same bowl add the sweetcorn, spring onion and squeeze half a lime juice. Mix thoroughly to combine everything. Portion this into three serving dishes for the scallops.

Pat the scallops with a kitchen roll to take off the excess surface moisture. Keeping it dry will also help it get a nice crispy golden outer layer. Sprinkle it with a pinch of sea salt and set it aside. In a frying pan on a high heat add the oil.

Once it starts smoking add the scallops ‘flat side’ down using tongs. Let it cook for 2-3 minutes until they turn golden brown. Make sure not to move the scallops about to ensure even cooking.

Once they are golden brown on one side turn them over. Let them cook for around 30 seconds more then add the garlic, butter and madras curry powder to baste the scallops. Squeeze the remaining lime juice on the scallops. Keep basting for another 1-2 minutes depending on the size of the scallops, then take off the heat and serve on top of the sweetcorn.

For bonus points, serve in a clean scallop shell to wow your guests.