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Tandoori scallops with chickpeas and yoghurt

Tandoori scallops with chickpeas and yoghurt

PT30M

PT2H

1
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
2
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
3
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
4
Drain, rinse and skin the chickpeas before mixing with the cucumber
  • 150g of tinned chickpeas
5
Season the scallops with a generous sprinkling of the tandoori spice and a little salt
  • 8 large hand dived scallops, cleaned
  • salt
6
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
7
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

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