Tandoori scallops with chickpeas and yoghurt

Name: Tandoori scallops with chickpeas and yoghurt
Total time: 30 min
Ingredients: 8 large hand dived scallops, cleaned; salt; olive oil; 1 tbsp of paprika; 2 tbsp of smoked paprika; 1 tbsp of ground coriander; 1 tbsp of ground cumin; 1 1/2 tbsp of coarse kosher salt; 1/4 tbsp of black pepper, freshly ground; 1 tbsp of sugar; 1 tsp ground cinnamon; 1/4 tsp powdered saffron; 1/8 tsp cayenne pepper; 1 tbsp of ground turmeric; 1 tbsp of ground fenugreek; 250g of strained natural yoghurt; 1/2 cucumber, English; 1 tsp moscatel vinegar; 150g of tinned chickpeas; coriander cress; salt; pepper

by Alyn Williams

Item 1 of 1

Starter
easy
4
30 minutes

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Devastatingly simple and wonderfully summery, Alyn Williams' tandoori scallops recipe is a real winner – just make sure you leave enough time for the spice mix to infuse in this seafood recipe. The tandoori spice mix makes more than is needed for this recipe, but you can store the excess in an airtight container and use in other dishes.

First published in 2015

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Ingredients

Metric

Imperial

Scallops

8 large hand dived scallops, cleaned
salt
olive oil

Tandoori spice mix

1 tbsp of paprika
2 tbsp of smoked paprika
1 tbsp of ground coriander
1 tbsp of ground cumin
1 1/2 tbsp of coarse kosher salt
1/4 tbsp of black pepper, freshly ground
1 tbsp of sugar
1 tsp ground cinnamon
1/4 tsp powdered saffron
1/8 tsp cayenne pepper
1 tbsp of ground turmeric
1 tbsp of ground fenugreek

Yoghurt, cucumber and chickpeas

250g of strained natural yoghurt
1/2 cucumber, English
1 tsp moscatel vinegar
150g of tinned chickpeas
coriander cress
salt
pepper

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Equipment

Blender

Method

To begin, mix all of the tandoori spices together in a bowl. Transfer to a blender, blitz until combined then set aside somewhere warm to infuse for a minimum of 2 hours

1 tbsp of paprika
2 tbsp of smoked paprika
1 tbsp of ground coriander
1 tbsp of ground cumin
1 1/2 tbsp of coarse kosher salt
1/4 tbsp of black pepper
1 tbsp of sugar
1 tsp ground cinnamon
1/4 tsp powdered saffron
1/8 tsp cayenne pepper
1 tbsp of ground turmeric
1 tbsp of ground fenugreek

Mix 1 tsp of the spice mix through the yoghurt and season. Place in the fridge until ready to serve

250g of strained natural yoghurt

Peel, deseed and dice the cucumber. Add to a bowl, season with salt and moscatel vinegar and mix well

1/2 cucumber
1 tsp moscatel vinegar
salt

Drain, rinse and skin the chickpeas before mixing with the cucumber

150g of tinned chickpeas

Season the scallops with a generous sprinkling of the tandoori spice and a little salt

8 large hand dived scallops, cleaned
salt

Place a pan over a medium heat and add a little olive oil. Once hot, add the scallops and cook for 2 minutes on each side. Remove and rest in a warm place for 5 minutes

olive oil

Dress each plate with swirls of the yoghurt and spoon some of the cucumber and chickpea mix around the plate. Cut the scallops in half, arrange on the plates and garnish with a few leaves of coriander cress. Serve immediately

coriander cress

First published in 2015

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Alyn Williams

Alyn Williams has worked at some of the very best kitchens in Britain, training for many years under Marcus Wareing and Gordon Ramsay. His plates display his own unique culinary personality – brilliantly accomplished, playful and with remarkable interplay of flavours.

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