Caramalised Scottish Scallops with zesty lemon and herb couscous
GET READY TO COOK
Method:
Scallops
1. Pat scallops dry using kitchen paper. Heat some oil in a pan to medium-high heat.
2. Add scallops flat side down and cook for 2-3 mins until golden brown. Turn over and cook for further 1-2 mins. Set on plate.
3. Separately heat Sweet Tamarind Sauce until bubbling and sauce thickens. Dress scallops with sauce.
Couscous
1. In a large lidded pan, pour boiling water into couscous; mix well, cover and leave to rest for 5mins.
2. Fold in Cuban Chimichurri, lemon zest and coriander. Serve with scallops.
Ingredients:
Scallops
400g Sweet Tamarind Sauce
50 Scottish scallops
Couscous
200g Cuban Chimichurri
650g couscous
800ml boiling water
Grated zest of 1½ lemons
30g chopped coriande
About this dish
10 portions
1 Mild
Serves:
Cuban Chimichurri - Sweet Tamarind Sauce
Chilli Rating:
Product:
Photo Credit: stu_spivack - creative commons
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