Recipe Cook Time
In a bowl, mix 1 tbsp of flour, dry vada pao garlic chutney, sea salt and some cracked black pepper.
Roll the scallops in the mixture and keep them aside to marinate for 10-15 minutes.
Heat the olive oil and butter in a pan and let the mustard and cumin seeds splutter for a few seconds.
Add the chopped onion, ginger, garlic, half a green chilli and saute on medium heat till soft and light brown.
Add the clams and salt and cover it till the clams leave their juice for 2-3 minutes.
Then mix in the cumin powder, coriander powder, turmeric powder, red chilli powder and lemon juice.
Cover and cook for 4-5 minutes on simmer.
Pour in the coconut milk and cover and cook on a low flame.
Now add the tomatoes, fresh coriander, basil leaves and fresh tarregone herbs and mix well.
Cover and let this cook for 2-3 minutes.
In another pan, heat 2 tsp of olive oil.
Gently add the scallops and pan sear for 2-3 minutes on either side.
Use a plate with a slight dip.
Place the scallops in the center and pour the clam broth over them.
Place the clams around and serve hot with fresh bread.
Note: You can buy the dry vada pao garlic chutney from a local grocery store / vada pao seller. If making it at home, dry roast and grind or pound together a few unpeeled garlic cloves, grated dried coconut, deseeded dry red chillies and salt to taste.