Grilled scallops with tomato chutney and roasted peppers


We all like to learn, cook and eat Gourmet food, when the recipe comes from a great gourmet chef, then it definitely makes it more interesting. To top if the recipe comes from a Michelin starred chef, then it is surely worth learning & trying out.

Here is another recipe from Chef Peter Joseph of tamarind of Mayfair, London, the Michelin star restaurant. This is one of the signature dishes of Chef Peter there and is quite well liked & a hot favourite of all customers.

Try this and enjoy gourmet food right in the comfort of your home & its a must on the list when you visit Tamarind restaurant!

Step-by-Step Easy & Quick Recipe

Prep Time           Cook Time              Total Time              Yields

20 mins                  35 mins                 55 mins                4 Servings


  • 8 medium scallops (de-shelled, roe-off)
  • 1 tsp black peppercorns
  • ¼ tsp fennel seeds
  • ¼ star anise
  • 1 tbsp olive oil
  • ¼ tsp salt
  • 1 tbsp olive oil
  • ½ tsp nigella seeds 
  • 100g chopped plum tomatoes 
  • ½ tsp tomato paste 
  • ½ chilli powder 
  • Salt to taste
  • ½ tbsp olive oil
  • ¼ green pepper 
  • ¼ yellow pepper 
  • ¼ red pepper 
  • ¼ tsp kasoori methi


For the chutney:

  • Heat 1 tbsp olive oil, add nigella seeds and sauté for 20 seconds, add chopped plum tomatoes, tomato paste and chilli powder, slow-cook for 15 minutes or until almost dry, check the seasoning.
    Remove from heat, season and leave to cool.
  • Roast the skin of the peppers over an open flame until it begins to bubble, wrap in cling-film and refrigerate immediately.
    Peel the skin and scrape off remaining bits with a knife, then cut the flesh into brunoise.
  • Add kasoori methi and ½ tbsp olive oil to the roasted pepper brunoise and leave aside
  • Wash and drain the scallops, pat dry with kitchen paper and leave aside
  • Crush peppercorns, fennel seeds and star anise in a mortar and pestle or coffee grinder, transfer to a bowl, add salt and 1 tbsp olive oil.
  • Marinate the scallops in the spiced oil mixture and grill on a non-stick pan until gently browned on both sides.

Note: This incredible delicious dish can be served as main or side dish, serve & enjoy with family & friends. Bon Apatite!

Happy Cooking!!

Recipe By: Chef Peter Joseph

Picture courtesy: Chef Peter Joseph

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