Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Heart friendly, Kid friendly, Low Carb, Low cholesterol, Low fat
Course: Entree, Finger food, Side dish, Snacks
Favourite flavours: Easy recipes, Saucy, Seafood

INGREDIENTS

Chutney
4 tablespoons raw cashew nuts
1 clove garlic
½ teaspoon salt
1 teaspoon sugar
4 medium-hot fresh green chillies, deseeded and finely chopped
1 large bunch of fresh coriander, stems and leaves roughly chopped
1 tablespoon Greek-style yoghurt
juice of 2 limes

Scallops
12 queen scallops
12 scallop shells, cleaned
4cm piece of fresh root ginger
2 tablespoons vegetable oil
salt and freshly ground black pepper
3 green onions, finely sliced
small handful of fresh coriander or mint leaves, roughly chopped

METHOD

To make the chutney, dry-roast the cashew nuts until golden brown; set aside half of the nuts to garnish the scallops. Blend or process the remaining cooled nuts to a paste with the garlic, salt and sugar.

Add the chilli and coriander and puree. Lastly, add the yoghurt and 2 tablespoons water and bring together. Puree until smooth or with a bit of texture remaining. You can alter the texture to suit your taste. Transfer the fresh chutney to a bowl and add the lime juice.

Check the seasoning. It should be hot from the chilli; sweet from the nuts and yoghurt and salty and sour from the lime juice.

Clean the scallops by removing the small opaque muscle from the side, which attaches the scallop meat to the shell. The orange-coloured roe can be left on, depending on your taste. Dry the scallops on layers of kitchen paper.

Finely slice the ginger the restack the slices and finely shred into a thin needles. Lightly crush the reserved cashew nuts.

Heat oil in a large heavy sauté pan over a medium-high heat.

Season with salt and black pepper. Add to the pan.

Sear the scallops quickly, use 2 dessertspoons, one in each hand; flick the scallops over from one spoon to another.

When the scallops are caramelized, remove and place on clean kitchen paper.

Place scallop in each shell. Spoon over a little of the green cashew chutney, sprinkle with some shredded ginger and green onion, followed by some crushed cashew nuts and some fresh herbs.

Serve immediately.