SERVES 4
This recipe is quick and easy to make on a weekday night. The flavors from the cumin, chili and black pepper crust on the sea scallops and that from the cardamom, star anise, mustard and curry leaf infused olive oil will explode in your mouth. Serve the scallops on a bed of spiced up mashed potatoes or cauliflower.
12 large sea scallops, cleaned, rinsed and patted dry
1½ tbsp red chili powder
1½ tbsp toasted cumin, ground
½ tsp salt
½ tsp freshly ground black pepper
¼ cup olive oil
1 tsp black mustard seeds
2 cardamom pods
1 star anise
8-10 curry leaves
1 tbsp cilantro, finely chopped
1 Combine chili, cumin, salt and pepper in a mixing bowl and mix well.
2 Dredge one side of each scallop in the spice mixture
3 Heat the oil in a large nonstick saucepan over high heat. Add the mustard seeds, cardamom, star anise and curry leaves.
4 Immediately place the scallops in the heated pan with the spice side down and cook for 20 seconds. Reduce the heat to low, turn the scallops and cook for 2-3 minutes longer.
5 Remove from the pan and arrange the scallops on a platter on a bed of mashed potatoes or mash cauliflower. Drizzle the spice oil drippings from the pan over and around the scallops. Garnish with finely chopped cilantro. Serve immediately.
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