Best Cumin Crusted Sea Scallops With Mustard And Garam Masala Recipes

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GARAM MASALA SCALLOPS OVER ACORN SQUASH



Garam Masala Scallops Over Acorn Squash image

Categories     Ginger     Scallop     Squash     Fall     Jalapeño     Gourmet

Number Of Ingredients 13

1 large (1 1/2- to 2-lb) acorn squash
3/4 lb sea scallops, tough muscle removed from sides if necessary
1 1/2 tablespoons vegetable oil
3/4 teaspoon turmeric
1 1/2 tablespoons minced seeded jalapeño chile
1 large garlic clove, minced
2 teaspoons grated peeled fresh ginger
1 tablespoon plus 2 teaspoons fresh lime juice
1/4 cup water
3/4 cup heavy cream
1 1/2 teaspoons garam masala
Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne
Accompaniment: haricots verts with mustard seeds and toasted coconut

Steps:

  • Prepare squash:
  • Preheat oven to 375°F.
  • Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
  • Prepare scallops after squash has been roasting 30 minutes:
  • Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
  • Cook jalapeño, garlic, ginger, and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
  • When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
  • Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.

CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE



Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 2h26m

Yield 4 to 6 servings

Number Of Ingredients 28

20 large sea scallops
1 tablespoon olive oil
2 teaspoons ground cumin
1 tablespoon kosher salt
1 teaspoon ground black pepper
Chickpea Salad, recipe follows
Red Pepper-Tahini Vinaigrette, recipe follows
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 (16-ounce) cans chickpeas, rinsed and drained
2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise
1 large yellow bell pepper, grilled, peeled, seeded, and finely diced
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chives
Pinch saffron
1/4 cup hot water
1/4 cup sherry vinegar
2 red bell peppers, grilled, peeled, seeded and chopped
2 cloves garlic, chopped
2 tablespoons tahini
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil

Steps:

  • Heat your grill to high.
  • Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
  • Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
  • Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
  • Steep saffron in a hot water for 5 minutes to bloom.
  • Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

CUMIN CRUSTED SEA SCALLOPS WITH MUSTARD AND GARAM MASALA



Cumin Crusted Sea Scallops With Mustard and Garam Masala image

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

3 tablespoons chili powder
3 tablespoons toasted ground cumin
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 cup olive oil
1 teaspoon mustard seeds
1 cardamom pod
1 star anise
12 large sea scallops, rinsed and patted dry

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

SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE



Sauteed Sea Scallops with Mustard Sauce image

Categories     Mustard     Shellfish     Sauté     Quick & Easy     Scallop     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 9

3/4 pound sea scallops
1 1/2 tablespoons olive oil
1 large shallot, minced
1/4 cup dry white wine
1/3 cup water
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter, cut into bits
2 scallion greens, cut diagonally into 1/4-inch slices (about 2 tablespoons)
Accompaniment: caraway rice cakes

Steps:

  • Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
  • In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
  • Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.

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