• grape sauce:
  • 200 g whole black and green seedless grapes
  • 50 g mint leaves
  • 20 g fresh root ginger
  • ¼ small green chilli
  • 1 tsp salt
  • 1 tsp dried mango powder
  • ¼ tsp paprika
  • slosh of vegetable oil
  • scallops:
  • 12 king size scallops (cleaned and coral removed)
  • ½ tsp black/white sesame seeds
  • ½ tsp chilli and garlic flakes
  • ½ tsp ground coriander and cumin mixed
  • 2 tblsp vegetable oil
  • 100 g butter
  • garnish:
  • 1 punnet macro salad leaves
  • 18 frozen grapes


  • To make grape sauce, mix all the ingrediants in a blender and blend until smooth – set aside.
  • Dip 4 scallops on one side only in sesame seeds, take 4 more and dip in garlic and chilli flakes and take remaining 4 and dip in coriander and cumin.
  • Cook the scallops in 3 sepatate batches.
  • Heat 1 tablespoon of oil in a frying pan, then add the sesame scallops with sesame side down – cook for 30 seconds over a medium heat and turn and add the butter, cook for another minute to give a golden colour then turn again and cook for another minute. Transfer to a warm plate and repeat with the remaining scallop, using fresh oil and butter for each batch.
  • Place the sauted scallops on micro leave salad with grape and ginger sauce, place a few frozen grapes around the plate and serve.


By Caoilfhionn Hannon for MasterChef Ireland