Grilled Scallops with Chutney

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

10 large scallops, muscle removed
1 tbsp extra virgin olive oil
Salt and pepper
3 tbsp butter
2 shallots, minced
4 cloves garlic, minced
1/2 tsp fresh ginger, grated
1/2 tsp chili flakes
2 Granny Smith apples, diced
1/2 cup dried cranberries
8 dried apricots, chopped
1/2 cup brown sugar
1/4 cup white vinegar
Preheat grill/BBQ. Coat scallops in olive oil, season with salt & pepper. Grill scallops on each side until cooked about two-thirds through. Remove from heat; set aside. Melt butter in frying pan and sweat shallots, garlic, ginger and chili flakes until the shallots are cooked through, but not brown. Add apples, cranberries, apricots and brown sugar. Saut� until sugar is melted and pan is sizzling. Add vinegar and shake pan to dissolve/release any particles on the bottom. Reduce heat and simmer until apples are soft and mixture resembles chunky jam. Spoon chutney on plate, arrange scallops on top.

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