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Grilled Scallops with Tomato Chutney and Roasted Peppers

A quick and gourmet dish featuring grilled scallops paired with tangy tomato chutney and roasted peppers.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Contemporary, Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Scallops
  • 1 pound scallops, cleaned and patted dry
  • 2 tablespoons olive oil
  • to taste Salt and pepper
For the Tomato Chutney
  • 1 cup cherry tomatoes, halved
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • to taste Salt and pepper
  • Fresh basil, for garnish
For the Roasted Peppers
  • 2 medium bell peppers, sliced (red, yellow, or orange for sweetness)
  • 1 tablespoon olive oil
  • to taste Salt and pepper

Method
 

Preparation of Roasted Peppers
  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, toss the sliced bell peppers with olive oil, salt, and pepper.
  3. Roast in the oven for about 20 minutes, or until they are tender and slightly charred.
Making Tomato Chutney
  1. In a skillet over medium heat, add a drizzle of olive oil.
  2. Once it’s nice and hot, add the chopped onion and sauté until translucent (about 5 minutes).
  3. Add the minced garlic and cook for an additional minute.
  4. Toss in the halved cherry tomatoes, brown sugar, apple cider vinegar, salt, and pepper.
  5. Cook for about 10 minutes, allowing the tomatoes to break down and create a sauce.
Grilling the Scallops
  1. Heat your grill or grill pan on high.
  2. Brush with olive oil and season the scallops with salt and pepper.
  3. Cook the scallops for 2-3 minutes per side until they’re opaque and beautifully grill-marked.
Assembling the Dish
  1. Layer the roasted peppers on a plate.
  2. Top with grilled scallops and spoon on the tomato chutney.
  3. Garnish with fresh basil.

Notes

Don’t crowd the pan while grilling scallops. If the chutney looks chunky, it's rustic charm. For a kick, add finely chopped jalapeños to the chutney.