Caramalised Scottish Scallops with zesty lemon and herb couscous

Get ready to cook

Method: 

Scallops

1. Pat scallops dry using kitchen paper. Heat some oil in a pan to medium-high heat.

2. Add scallops flat side down and cook for 2-3 mins until golden brown. Turn over and cook for further 1-2 mins. Set on plate.

3. Separately heat Sweet Tamarind Sauce until bubbling and sauce thickens. Dress scallops with sauce.

 

Couscous

1. In a large lidded pan, pour boiling water into couscous; mix well, cover and leave to rest for 5mins.

2. Fold in Cuban Chimichurri, lemon zest and coriander. Serve with scallops.

Ingredients:

Scallops

400g Sweet Tamarind Sauce

50 Scottish scallops 

 

Couscous

200g Cuban Chimichurri

650g couscous

800ml boiling water

Grated zest of 1½ lemons

30g chopped coriande

About this dish

10 portions

1 Mild

Serves:

Cuban Chimichurri - Sweet Tamarind Sauce

Chilli Rating:

Product:

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