Ingredients

• 6 Big scallops
• Salt and black pepper for seasoning
• Olive oil
• Spiced Shiraz Tomato Sauce:
• 500g Cherry tomatoes
• 100g Frozen or fresh cranberries
• 2-3 slices Fresh ginger
• 100g Brown sugar
• 200mL Barefoot Shiraz
• 2 cloves Garlic
• 1 tsp Cinnamon powder
• Salt and black pepper to taste
• Garnish:
• Small bunch parsley, chopped
• Small handful of toasted almond flakes
• Round tortilla chips for serving (optional)

Directions

1. In a big pot, combine all the above ingredients and bring it to boil over medium high heat.
2. Turn down the heat to medium low and cook for 30 minutes, stirring occasionally, until most of the liquid has evaporated. If the chutney gets too thick, add a splash of water in.
3. Remove from heat and let cool.
4. Pat the scallops dry with paper towel and season with salt and black pepper.
5. Heat frying pan on high heat and add olive oil. Pan fry scallops until cooked to medium and slight golden brown, about 1 minute per side.
6. Plate up the scallops and top with tomato chutney. Garnish with chopped parsley and serve immediately. Or serve them on round tortilla chips.