SERVES 4
The tanginess of the ginger and the heat of the chili powder in this preparation counterbalances perfectly well the sweetness of the honey and bell pepper in the sauce. This dish can be served as an appetizer or a main course. Enjoy it on a hot summer day with a glass of champagne or a sparkling wine of your choice.
For preparing the scallops
4 to 6 ounces fresh ginger, finely grated
1 tbsp fresh lemon juice
¼ tsp turmeric powder
¼ tsp red chili powder. I use the Kashmiri chili or Deggi chili powder
½ tsp salt
12 medium sized scallops, washed, cleaned and side muscles removed
2 tsp vegetable oil. I use sunflower oil
1 tbsp chives, finely chopped
For preparing the sauce
2 tbsp unsalted butter
6 large garlic cloves, thinly sliced
1 large bell pepper, diced
1 tbsp honey
½ tsp salt
1 Press the grated ginger against a fine mesh sieve to extract all of its juices. This should yield about 6 tbsp of juice, particularly if the ginger you are using is very fresh. If the ginger is not fresh, grate some more of it to get the 6 tbsp of juice. Discard the ginger pulp.
2 In a mixing bowl, add the ginger juice, lemon juice, turmeric, red chili powder, salt to the scallops. Mix well the ensure that the scallops are well coated. Let them marinate in the refrigerator for 30 minutes to an hour.
3 While the scallops are marinating, prepare the sauce. In a medium saucepan, melt the butter over medium high heat. Add the garlic and cook, stirring often, until the garlic is dark brown and the butter is nutty, about 3 minutes. Add the bell pepper and cook, stirring often, for 2 minutes to soften. Transfer the mixture to a blender. Add the honey and salt and puree until smooth, stopping to scrape down the sides a couple of times.
4 In a nonstick medium skillet, heat the oil over medium high heat. When the oil is hot, place the scallops in the pan directly from the marinade and cook until golden brown, about 2 minutes. Flip and cook the scallops for another minute.
5 To serve, spread 2 tbsp of the sauce in the center of a plate. Place three of the scallops over the sauce and garnish with chopped chives.
Serve immediately and pair the dish with champagne or sparkling wine of your choice.
Comments