Three Spiced Crusted Scallops with Grapes

Scallops prepared using different flavours.


  • 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


  1. To make grape sauce, mix all the ingrediants in a blender and blend until smooth – set aside.
  2. 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.
  3. Cook the scallops in 3 sepatate batches.
  4. 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.
  5. 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


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