This dish is a fusion of fresh seafood with the popular dish bhel. The soft texture of scallops combines well with crispy puffed rice and shev. The date and tamarind chutney adds sweetness, which lifts the flavours of the dish.

 

Serves: 2

Preparation time: 10 minutes

Cooking time: 10 minutes

 

INGREDIENTS

½ Spanish (Bermuda) onion

1 tomato

1 teaspoon lemon juice

2 teaspoon chopped coriander (cilantro)

½ teaspoon chilli powder

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon vegetable oil

4 scallops with roe discarded, but retaining their shells

30g (½ cup) shev (crispy chickpea noodles)

2 tablespoons Date and Tamarind

 

Date & tamarind chutney (see recipe below)

15g (1 cup) puffed rice

Fresh coriander (cilantro), to garnish

 

METHOD