Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Pan Seared Scallops with a Chili Lime Sauce Recipe
I really love scallops, they are healthy and delicious. Best of all, they are very easy to prepare. Scallops are not very popular in Indian cuisine but this recipe has always been a big hit in my house. If you prefer, this recipe can easily be made using shrimp or fish.
Amchoor powder is made from dried green mangoes. It imparts a slightly tart and sweet taste to any dish. It is used mainly in North Indian cuisine and can be found in any Indian store. Feel free to use tamarind powder if amchoor powder is unavailable. If neither are available, that’s fine too.
PAN SEARED SCALLOPS with a Chili Lime Sauce
10-12 large sea or diver scallops, washed and trimmed
1 tsp garam masala
1 tsp ground cumin powder
1 tsp ground coriander powder
½ tsp amchoor powder (dried mango) or tamarind powder
pinch of red chili powder, to taste
1 tbsp toasted white sesame seeds
1 tbsp black sesame seeds
salt & pepper, to taste
2-3 tbsp of oil (vegetable or canola)
2 tbsp unsalted butter
½ cup shrimp stock (or vegetable stock or chicken stock)
pinch of crushed red pepper flakes, to taste
2 tbsp fresh lime juice
freshly chopped chives for garnish
freshly chopped cilantro leaves for garnish
In a small mixing bowl, combine the spices (garam masala, ground cumin, ground coriander, red chili powder, amchoor or tamarind powder, white sesame seeds, black sesame seeds, salt & pepper)to make a spice rub. Mix well to combine.
In a large deep skillet on medium high heat, add the oil and 1 tbsp of the butter. Firmly press one side of the scallop into the spice rub mixture, and then put the same side down into the hot pan. Give the pan a little shake and resist the urge to touch the scallops. After 2-3 minutes, turn the scallops over and let cook for just a minute or so. Remove quickly and transfer to a serving plate.
Lower the heat to medium and add the stock to deglaze the pan. Use a wooden spoon to scrape off all the little bits stuck to the bottom of the pan. Let the liquid reduce until a thick sauce consistency is reached. Reduce the heat and add the remaining butter. Stir and add the crushed red pepper flakes, lime juice, salt and pepper. Pour over the scallops, garnish and serve.
Content copyright © 2015 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.
Website copyright © 2016 Minerva WebWorks LLC. All rights reserved.