Simple Butter Scallops
Need a gluten free and pescatarian main course? Simple Butter Scallops could be an outstanding recipe to try. This recipe makes 3 servings with 368 calories, 21g of protein, and 26g of fat each. For $4.34 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 161 person were impressed by this recipe. A mixture of garam masala, salt, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Seasonal and Savory. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a solid spoonacular score of 50%. If you like this recipe, take a look at these similar recipes: Simple Scallops Wrapped in Bacon, Perfect Pan-Seared Scallops (with a Simple Pan Sauce), and Lemon Butter Scallops.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
pinch of cayenne pepper
8 ounces creme fraiche (or heavy cream)
fresh cilantro, to garnish
1-2 teaspoons garam masala
2 teaspoons fresh garlic paste
2 tablespoons ghee
2 teaspoons fresh ginger paste
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
½ teaspoon salt
1 pound sea scallops
½ cup minced shallot
¼ cup tomato paste
Equipment:
frying pan
wok
Cooking instruction summary:
In a large skillet or wok pan, heat the ghee over medium-high heat. Add the shallot and cook, stirring frequently, until it just starts to soften. Add in the garlic paste, ginger paste, tomato paste, salt, garam masala, cayenne, cumin, and cinnamon, and cook for another 3-5 minutes. It will be very thick, but the cooking at this stage will bring out the flavors of the spices.Add in the scallops and the creme fraiche, and cook until the scallops are just cooked through. This will take about 5 minutes. Garnish with the fresh cilantro and serve.
Step by step:
1. In a large skillet or wok pan, heat the ghee over medium-high heat.
2. Add the shallot and cook, stirring frequently, until it just starts to soften.
3. Add in the garlic paste, ginger paste, tomato paste, salt, garam masala, cayenne, cumin, and cinnamon, and cook for another 3-5 minutes. It will be very thick, but the cooking at this stage will bring out the flavors of the spices.
4. Add in the scallops and the creme fraiche, and cook until the scallops are just cooked through. This will take about 5 minutes.
5. Garnish with the fresh cilantro and serve.
Nutrition Information:
covered percent of daily need
