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:

Quickview
395k Calories
22g Protein
25g Total Fat
19g Carbs
6% Health Score
Limit These
Calories
395k
20%

Fat
25g
40%

  Saturated Fat
15g
95%

Carbohydrates
19g
6%

  Sugar
7g
9%

Cholesterol
101mg
34%

Sodium
1220mg
53%

Get Enough Of These
Protein
22g
44%

Phosphorus
639mg
64%

Vitamin B12
2µg
39%

Selenium
23µg
33%

Potassium
787mg
23%

Vitamin B6
0.38mg
19%

Vitamin A
833IU
17%

Manganese
0.31mg
15%

Magnesium
59mg
15%

Zinc
2mg
13%

Calcium
124mg
12%

Vitamin C
9mg
12%

Vitamin B2
0.2mg
12%

Folate
45µg
11%

Iron
2mg
11%

Fiber
2g
11%

Vitamin B3
1mg
10%

Copper
0.18mg
9%

Vitamin E
1mg
9%

Vitamin B5
0.75mg
7%

Vitamin B1
0.08mg
6%

Vitamin K
4µg
4%

Vitamin D
0.3µg
2%

covered percent of daily need
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Food Trivia

The softening agent L-cysteine used in some bread is made from human hair and duck feathers.

Food Joke

A panda bear walks into a bar and orders a sandwich. The waiter brings him the sandwich. The panda bear eats it, pulls out a pistol, kills the waiter, and gets up and starts to walk out. The bartender yells for him to stop. The panda bear asks, "What do you want?" The bartender replies, "First you come in here, order food, kill my waiter, then try to go without paying for your food." The panda bear turns around and says, "Hey! I'm a Panda. Look it up!" The bartender goes into the back room and looks up panda bear in the encyclopedia, which read: "Panda: a bear-like marsupial originating in Asian regions. Known largely for it's stark black and white coloring. Eats shoots and leaves."

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