Garam Masala Scallops
Servings
2Serving size
4 ounces scallopsThis recipe can easily be multiplied and makes great leftovers in sandwiches or salads.
Serve with Brown Rice or Coconut Brown Rice or Coconut Rice
AND
Serve with Bok Choy Slaw or Herbed Zucchini or Pan Grilled Asparagus or Parmesan Zucchini
Ingredients
| 2 tsp. Olive oil |
| 8 Ounce Sea scallops |
| 1 tsp. Garam masala |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
While the oil is heating, pat the scallops with a paper towel so that they are dry.
Place the garam masala in the oil and swirl in the pan with a spatula until it coats the bottom of the pan.
Place the scallops in the hot oil.
Sprinkle the salt and pepper over the scallops.
Cook on one side for about 5 minutes. Adjust the heat so that the scallop brown, but do not burn.
Turn and cook for another five minutes. Serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Coconut Rice
Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…
AND
Serve this recipe with one of these vegetable side dishes.
Bok Choy Slaw
Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl. Toss well and chill.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Scallops are the perfect weeknight meal. They take only a few minutes to prepare, are low in calories and taste fantastic. This is a good example of how a simple seasoning placed in good quality oil can season delicately-flavored scallops without overpowering them.
You can overdo this with too much spice and it does require serving with a side dish that will balance the flavors, like Coconut Rice or Curried Corn.
When adding the scallops to the pan, start at the 12:00 point as if the pan were a clock. Work clockwise with each additional scallop so that you always know which one went in first and was in the longest so they all cook for the same length of time. When the first one is done and you begin taking them out of the pan, the last one will have cooked as long as the first.