Garam Masala Scallops Over Acorn Squash Food
CUMIN CRUSTED SEA SCALLOPS WITH MUSTARD AND GARAM MASALA
Mains: Spicy Sea Scallops Sides: San Marino Salad+ Arugula with Bocancini, avocado, cherry tomatoes, lemon dressing
Provided by GazeAhead
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine chili, cumin, salt and pepper in a medium shallow bowl.
- Dredge one side of each scallop in the spice mixture.
- Heat the oil in a large nonstick saucepan over high heat.
- Add mustard seeds, cardamom and star anise.
- Place the scallops in the heated pan, spice side down and cook for 3 minutes (until bottom edge is brown).
- Reduce the heat to low, turn the scallops for 2 to 3 minutes more.
- Remove from pan and arrange the scallops around the plate.
- Drizzle the spice oil drippings from the pan over the scallops and serve.
Nutrition Facts : Calories 198.7, Fat 16, SaturatedFat 2.1, Cholesterol 14.8, Sodium 718.7, Carbohydrate 6.8, Fiber 2.7, Sugar 0.6, Protein 9.3
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- In a small pan, set over medium heat, add the walnuts and butter. Toast them until they’re fragrant and slightly darker in color, about 2 minutes, until the butter is fragrant and turning a brown color. Mix in the lemon juice, chives, a pinch of salt and pepper. Set aside.
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