Ingredients
24 clean scallop (or oyster) shells
48 fresh scallops
SAUCE:--
1 tsp cumin seeds
5 tomatoes, core removed
2 spring onions, rough chopped
1 clove garlic, peeled
½ tsp chilli powder
2 tbsp rice bran oil
pinch of sugar
SIDS SALT & PEPPER to taste
Directions
SAUCE:- toast the cumin seeds in a dry pan for 1-2 minutes until they start to pop, careful not to burn, then grind finely. Purée SIDS SALT & PEPPER and the rest of the sauce ingredients until smooth then place in a pot with the ground cumin. Simmer for 5 minutes, check seasoning and adjust if necessary. Sauce can be prepared to this point and refrigerated for up to 2 days before using.
SCALLOPS:- place 1 tsp or more of sauce in the base of each shell. Start BBQ. Place 2 scallops in each shell, turn to lightly coat in the sauce then place on the BBQ. Once sauce starts to bubble, turn scallops over and cook another 40 seconds. They should be only just cooked with no shrinkage. Let stand for 2-3 minutes before serving.
