We are pleased to welcome Ashwani Kumar to Chef’s Corner, head chef at the Mango Lounge restaurant in Windsor winners of countless awards and most recently the Cobra Beer Good Curry Guide Best in Home Counties 2013. Ashwani’s recipe for Chilli and Chive marinated scallops with spiced green pea mash is just below. Special thanks also to Mridula Baljekar for the introduction to Ashwani. We plan to visit Mango Lounge and will update everyone on our experience soon, watch this space.
Ingredients
- 4 King scallops
- 1 teaspoon chopped chives
- ½ teaspoon red chilli flakes
- 1 tablespoon plain flour
- Salt to taste
- 1 tablespoon rapeseed oil
- 1 tablespoon unsalted butter
- 2 tablespoon rapeseed oil
- ½ teaspoon cumin seeds
- ½ red onion, chopped
- 1 teaspoon fresh ginger, chopped
- 1 teaspoon fresh green chilli, chopped
- 200g green peas, blanched and crushed
- Salt to taste
- Pinch of garam masala
- Pinch of channa masala
- 1 tablespoon butter
- Plum chutney to serve with
Method
- Pat dry the scallops and marinate in chive, chilli flakes and plain flour and keep aside.
- When the green pea mash is ready, heat the rapeseed oil and pan sear the scallops, add the butter and salt. Cook for 2-3 minutes.
- To cook the green pea mash: heat the oil and add cumin seeds, red onion, ginger, green chilli and salt. Cook for 4-5 minutes and add the crushed peas, garam masala, channa masala and butter. Sti-r-fry for 2-3 minutes.
- Divide the spiced peas in two portions and top each one with a scallop. Serve with plum chutney
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