Cumin Crusted Sea Scallops With Mustard and Garam Masala |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mains: Spicy Sea Scallops Sides: San Marino Salad+ Arugula with Bocancini, avocado, cherry tomatoes, lemon dressing Ingredients:
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 |
Directions:
1. Combine chili, cumin, salt and pepper in a medium shallow bowl.
2. Dredge one side of each scallop in the spice mixture.
3. Heat the oil in a large nonstick saucepan over high heat.
4. Add mustard seeds, cardamom and star anise.
5. Place the scallops in the heated pan, spice side down and cook for 3 minutes (until bottom edge is brown).
6. Reduce the heat to low, turn the scallops for 2 to 3 minutes more.
7. Remove from pan and arrange the scallops around the plate.
8. Drizzle the spice oil drippings from the pan over the scallops and serve.
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