Scallops with green tomato chutney

Serves : 4

Preparation time: 10 minutes

Cooking Time: 5 minutes

Ingredients

• 8 green tomatoes, thickly sliced
• 1 onion, sliced
• 125 ml (½ cup) olive oil
• 60 ml (4 tablespoons) balsamic vinegar
• 125 ml (½ cup) coriander leaves, chopped
• 125 ml (½ cup) parsley leaves, chopped
• 2 garlic cloves, chopped
• 15 ml (1 tbsp.) fennel seeds, ground
• 60 ml (4 tbsp.) sugar
• 8 U10 scallops
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• Salt and pepper to taste

Preparation

1. Preheat barbecue to maximum.
2. On the hot grill, sear the tomatoes and onion.
3. Once nicely colored, chop the tomatoes and onion on the cutting board with a knife.
4. In a bowl, mix the tomatoes and onion with the oil, balsamic vinegar, coriander, parsley, garlic, fennel, sugar, salt and pepper. Check the seasoning.
5. Meanwhile, coat the scallops with the fat of your choice.
6. On a hot grill, sear the scallops for 2 minutes on each side.
7. Place two scallops on each plate and top with the prepared chutney.