Ingredients

Steps

• Sauté garlic and onion in oil for 3 minutes until softened.
• Stir in allspice and curry powder and toast for 1 minute.
• Add sugar and heat until caramelised.
• Deglaze with vinegar and reduce for 2 minutes.
• Add quince and pear, cooking for 8 minutes until softened.
• Cool the mixture, then stir in tomatoes and herbs and season.
• Wrap each scallop in pancetta and skewer five onto each rosemary stick.
• Drizzle with oil and griddle for 3 minutes per side until cooked.
• Spoon chutney onto plates and top with a scallop skewer.