Seared Scallops, Plantain Fritter, Chilli Jam and Mint Yogurt

This appetising starter from Momo Restaurant is a brilliant combination of colour, delicious contrasting flavours and textures
Seared Scallops, Plantain Fritter, Chilli Jam and Mint Yogurt
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 1 plantain
  • plain flour, for coating
  • 3 tbsp groundnut oil
  • 12 scallops, (without the coral)
  • rock salt
  • 2 tsp shop-bought chilli jam

For the mint yogurt:

  • 2 tsp mint, finely chopped
  • 100 ml plain yogurt
  • juice of ½ lemons
  • salt, and freshly ground black pepper

To garnish:

  • salad leaves
  • small mint leaves


1. First make the mint yogurt. Mix the mint with the yogurt and lemon juice, and season to taste.

2. Peel the plantain and slice at an angle into four pieces. Dip in plain flour to coat. Heat the oil in a frying pan over medium-high heat. Add the plantain and fry for a few minutes on each side until golden. Remove from the pan, drain on paper towels and keep warm.

3. Season the scallops with rock salt. Heat a heavy-based pan over high heat without any oil. Dry-fry the scallops for a minute or so until golden brown, then turn them over and fry the other side. They should be firm-textured after cooking.

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