Scallops on Curry Dhal, with a Minty Yogurt Dressing

Scallops certainly aren’t an everyday buy for me, but on those special occasions, I like to splash out. They are one of Alan’s favourite seafoods, so when I feel he deserves a treat, I’ll always put scallops on the menu. For something so delicate scallops can really take strong flavours. I often serve them with a spicy Thai sauce, or Clonakilty black pudding, but I think its time for something new. So after my successful maiden attempt of yellow split peas the other day, I’m thinking that they would be very nice with a seared scallop on top. Well it would be my sneaky way of getting Alan to try the split peas………

Serves 2 (starter)

Ingredients

 For the Scallops

• 6 fresh scallops, washed, dried, coral removed
• Olive oil
• Salt & pepper

For the Curry Dhal

• 1 cup of yellow split pea lentils (cooked according to packet instructions)
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp of chopped coriander
• ½ diced red chilli
• 1 tsp of turmeric
• 1 tsp curry powder
• 1 diced red onion

For the Minty Yogurt Dressing 

• 3 tbsp natural yogurt
• Juice & zest of half a lemon
• Salt & pepper
• 1 tsp finely chopped mint leaves

Method

1. Cook the split peas in boiling water for 45 mins
2. Drain them and set aside
3. In a dry pan, add the cumin seeds and coriander seeds and heat for 3 mins
4. Transfer to a pestle and mortar and grind to a powder
5. Add oil to the pan, and sauté the onions, garlic, chilli with the ground spices and curry powder and tumeric
6. Add the lentils back to the pan and warm through, add water so the mixture isn’t too dry.
7. Add chopped coriander. Set aside until required. This mixture can easily be reheated in the pan, adding water to keep the mixture wet.
8. Wash and dry the scallops, and season with salt, pepper and oil.
9. To make the yogurt dressing, combine yogurt, finely chopped mint, 1 tsp of honey, salt, pepper and half the juice of a  lemon. Refrigerate until required.
10. To cook the scallops, put a dry pan on a high heat.
11. Add the scallops to the pan in a clockwise direction.
12. Turn after 90 seconds, and sear on other side for 60 seconds
13. To plate up, put the dhal mixture in the centre of a plate, top with the scallops and drizzle over the yogurt dressing.