Goan Spiced Scallops with Sweetcorn & Tomato

Serves: 4
Prep time: 10 minutes
Cooking time: 15 minutes
Method: oven
Heat Scale: 🌶️🌶️

This is an adaptation of a Molly Baz recipe. It’s a deliciously fresh, yet spicy dinner that is an incredible combination of flavour.

Ingredients:
250g cherry tomatoes, cut in half
1 medium shallot, sliced crosswise into rings
1 lime
2 garlic cloves, grated
16 scallops
45g unsalted butter
2 tsp Goan Spice Pot
250g frozen sweetcorn
Salt, to taste
Coriander, to garnish

1. In a bowl, mix the tomatoes, shallot and the juice of 1 lime.
2. Heat oil in a pan over a medium-high heat for 3 to 4 minutes. Pat the scallops dry and season with salt.
3. Arrange the scallops in a single layer in the pan and cook undisturbed for 3 to 4 minutes until they start to brown.
4. Flip the scallops and quickly add the butter and Goan Spice Pot. Use a large spoon to baste the scallops for 1 minute. Turn off the heat, transfer 4 scallops to each plate and leave the butter in the pan.
5. Add the sweetcorn and garlic to the pan on a medium heat for 1 minute. Remove from the heat and stir in the marinated tomatoes and shallot.
6. Spoon the corn, tomatoes and juices over the scallops. Season with salt and garnish with coriander.

Top tip: If you half this recipe it makes a great starter!