Curry Dusted Scallops with Spicy Tomato Chutney
1. Pat the scallops dry and sprinkle with sea salt and curry powder.
2. Heat the olive oil in non-stick skillet over medium-high heat until very hot. Add the scallops and cook until caramelized on both sides and almost firm to the touch, 2-3 minutes per side, turning only once. Transfer to a plate.
3. Arrange 4 to 6 scallops on each plate and spoon 2 to 3 tablespoons of chutney over the top. Serve immediately.