Alive and Cooking
 

Chilli Scallops

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  • 8 scallops, roe removed 
  • 2 red chilli, roughly chopped 
  • 1 red onion, finely chopped 
  • 1 clove garlic, finely chopped
  • 10 cherry tomatoes, roughly chopped 
  • 400 g passata sauce
  • 1/2 tsp chilli powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp tumeric
  • 1/4 bunch coriander leaves, roughly chopped 
  • 270 g rice noodles
  • Extra virgin olive oil 

Sprinkle the scallops with salt and pepper then slide into a pan with a good splash of oil. Cook for 20 sec on each side, then remove and set aside. 

In the same pan, slide in the onion, chilli, garlic and cook until slightly soft. Sprinkle in the chilli powder, tumeric, paprika and stir to combine. Tumble in the tomatoes, radish, passata sauce, 300 mls water, bring to boil and cook until thick. Once cooked, add the noodles, return the scallops, stir to combine and serve. 

Serves 4

Chilli Scallops