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    Spicy Grilled Scallops with Cucumber Yogurt Sauce

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    Spicy Grilled Scallops with Cucumber Yogurt Sauce

    Scallops need to be seared over a high heat to ensure that they develop a caramelised crust. If barbecuing, make sure the charcoal is glowing before grilling the scallops.

    Serves: 4


    • Sauce
    • 2/3 cucumber, peeled, seeded and roughly sliced
    • 200ml natural Greek yogurt
    • 1 tablespoon roughly sliced mint leaves
    • Salt
    • Freshly ground black pepper
    • Spicy scallops
    • 1 tablespoon sweet paprika
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon cinnamon
    • 12-16 scallops, depending on their size
    • 1 tablespoon olive oil


    1. Bring a small pan of water to the boil. Add the cucumber and cook for 3 minutes. Remove and purée. Once cool, add the yogurt and mint and liquidise again. Season to taste and chill until needed.
    2. Mix together the paprika, cayenne pepper, cumin and cinnamon with a pinch of salt and some black pepper.
    3. Clean the scallops by removing the tough small white muscle attached to the girth along with the thin black intestinal thread. Gently rinse clean and pat dry.
    4. Toss in the olive oil and coat in the mixed spice. Grill on a hot barbecue or oven-top grill pan for 5-6 minutes, turning regularly. Serve with the cucumber sauce.

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