Servings: 6


1 x large bunch of fresh coriander, leaves as well as stems
4 x green chillies medium hot de seeded and finely chopped
4 x tablespoons of blanched skinless cashew nuts
1 x clove of garlic
1 x tsp of sugar
2 x limes juiced
Half a teaspoon of salt
1 tablespoon of yoghurt
2 tablespoons of water

12-18 Queen scallops
12-18 scallop shells cleaned
2 tablespoons of vegetable oil
Salt and freshly ground black pepper
1 x 4cm piece of ginger peeled
3 spring onions finely chopped
1 x small hand full of fresh coriander or mint leaves

Recipe by: Tom Kime
Publication: Tom's Kitchen (Jul 2010)
Recipe ID: 100426


The bright green of the sauce is very vivid and there is a great combination of different flavours and textures.  There are many variations across the Indian sub continent.  The chutney has a balance of hot, sweet salty and sour elements and when combined with the sweet seared scallops and the additional textures of the roasted nuts the three-dimensional image of this simple dish is completed. You could alternatively use peanuts, or coconut or a combination of a number of nuts.  Different herbs can also be used, and the sourness could come from limejuice, lemon or tamarind pulp.   This herb sauce is very versatile and will go well with other seafood dishes such as fresh crab, grilled prawns or lobster or skewers of firm white fish. 


1.) Roast the skinless cashew nuts until golden brown, (set aside half of the nuts to garnish the finished scallop dish.) when they are cool place the remaining nuts and the garlic in a food processor with the salt and sugar and process to a paste.  De-seed the green chillies and finely chop.  Roughly chop the coriander stems and leaves.  Add to the nut mixture and puree.  Add the yoghurt and water and bring together. You can alter the texture to suit your taste. Puree until smooth or with a bit of texture.

2.) Place the fresh herb mixture in a bowl and add the limejuice.
Taste and adjust seasoning it should be hot from the chilli and sweet from the roasted nuts and the yoghurt.  It will be salty and sour from the limejuice.

3.) Clean the scallops by removing the small opaque muscle from the side, which attached the fish to the shell. The orange coloured roe can be left on depending on your taste. When the scallops are cleaned place on layers of kitchen paper to dry.  Meanwhile finely slice the ginger, restack the slices and finely shred into a thin needle cut finely slice the spring onions.  Crush the remaining cashew nuts.  Roughly chop the herbs.

4.) Pre-heat a large heavy bottomed sauté pan over a medium high heat.  When the scallops are dry season them with salt and freshly ground black pepper.  Add 2 tablespoons of oil to the pan.  Place the scallops in the pan.  Cook for 60-80 seconds on each side depending on the thickness of the scallops To turn the scallops quickly use two dessert spoons one in each hand.  Flick the scallops over from one spoon to the other.  When the scallops are caramelised on both sides remove and place on some clean kitchen paper.

5.) Place a scallop in each shell.  Spoon over a little green cashew chutney, sprinkle with some shredded ginger and spring onions then some crushed cashew nuts and some fresh herbs.  Serve immediately. 



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