Tandoori scallops with chickpeas and yoghurt

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

Ingredients

Metric

Imperial

Scallops

Tandoori spice mix

Yoghurt, cucumber and chickpeas

Equipment

  • Blender

Method

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
2
Mix 1 tsp of the spice mix through the yoghurt and season. Place in the fridge until ready to serve
3
Peel, deseed and dice the cucumber. Add to a bowl, season with salt and moscatel vinegar and mix well
4
Drain, rinse and skin the chickpeas before mixing with the cucumber
5
Season the scallops with a generous sprinkling of the tandoori spice and a little 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
First published in 2015

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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