Wednesday , October 27 2021
Grilled Scallops with green chilli and coriander salsa, peach and buttermilk 1

Grilled Scallops with green chilli and coriander salsa, peach and buttermilk

Recipe by Marcus Wareing, taken from his book New Classics

Featured in Feast 22 – December 2017

Preparation time: 10 minutes, plus 6 hours straining
Cooking time: less than 5 minutes


120ml of buttermilk
1tbsp of vegetable oil
12 medium or 6 large scallops, roe removed
1 ripe peach, halved and cut into 3mm-thick slices
Sea salt and freshly ground black pepper
coriander cress or small coriander leaves, to serve

For the green chilli and coriander salsa
Grated zest and juice of 1 lime
1 garlic clove, finely grated
small green chilli, deseeded and roughly chopped
1tbsp of rice wine vinegar

Put the buttermilk in a sieve lined with a piece of muslin cloth and place the sieve over a bowl. Put the sieve and bowl in the fridge for 6 hours. Scrape the strained buttermilk out of the muslin cloth, put it into a clean bowl and whisk it. To make the salsa, blend all the ingredients together in a small food processor, or in a jug or bowl with a stick blender, until smooth. Season to taste with sea salt and pepper. Heat the vegetable oil in a large frying pan over high heat. Season the scallops. When the oil in the pan is almost smoking, place the scallops in the pan, one by one, in a clockwise configuration. As soon as you have put the last scallop in the pan, start turning the first scallop over, then continue one by one in the same clockwise direction. They will be done after about a minute or so on each side. Remove from the pan. To serve, divide the salsa between 4 plates then arrange the scallops and peach slices on top. Add a dollop of the strained buttermilk and sprinkle over the coriander cress or coriander leaves

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