Recipes
Pan Seared Scallops with Spiced Shiraz Tomato and Cranberry Chutney
Pan Seared Scallops with Spiced Shiraz Tomato and Cranberry Chutney
Recipe Details
Barefoot Shiraz
Ingredients
General Ingredients
Spiced Shiraz Tomato and Cranberry Chutney
Garnish
Step by Step Instructions
Step 1
Pat the scallops dry with paper towel and season with salt and black pepper.
Step 2
Heat frying pan on high heat and add olive oil. Pan fry scallops until cooked to medium and slight golden brown, about 1 minute per side.
Step 3
In a big pot, combine all the above ingredients and bring it to boil over medium high heat. Turn down the heat to medium low and cook for 30 minutes, stirring occasionally, until most of the liquid has evaporated. If the chutney gets too thick, add a splash of water in. Remove from heat and let cool. Plate up the scallops and top with tomato chutney. Garnish with chopped parsley and serve immediately. Or serve them on round tortilla chips.
Ingredients
General Ingredients
Spiced Shiraz Tomato and Cranberry Chutney
Garnish
Barefoot Shiraz
Step by Step Instructions
Step 1
Pat the scallops dry with paper towel and season with salt and black pepper.
Step 2
Heat frying pan on high heat and add olive oil. Pan fry scallops until cooked to medium and slight golden brown, about 1 minute per side.
Step 3
In a big pot, combine all the above ingredients and bring it to boil over medium high heat. Turn down the heat to medium low and cook for 30 minutes, stirring occasionally, until most of the liquid has evaporated. If the chutney gets too thick, add a splash of water in. Remove from heat and let cool. Plate up the scallops and top with tomato chutney. Garnish with chopped parsley and serve immediately. Or serve them on round tortilla chips.