Seared Scallops With Indian Spinach

Name: Seared Scallops With Indian Spinach
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 servings Freshly ground black pepper; 4 Tbsps canola oil, divided; 0 teaspoons cayenne pepper; 1 teaspoon cumin seeds; 2 inches fresh ginger, peeled, minced (about 2 tablepoons); 3 teaspoons garam masala, divided; 1 Tbsp medium garlic cloves, minced (about; 1 teaspoons ground turmeric; 2 Tbsps heavy cream; 237 milliliters medium red onion, chopped (about; 1 teaspoons salt, plus more to season scallops; 12 larges scallops; 680 grams fresh spinach leaves, roughly chopped

The recipe Seared Scallops With Indian Spinach is ready in about 30 minutes and is definitely an outstanding gluten free and pescatarian option for lovers of Indian food. This recipe makes 4 servings with 237 calories, 11g of protein, and 18g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of cumin seeds, scallops, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat 2 tablespoons of canola oil in a medium-saucepan over medium heat until shimmering.

Ingredients you will need

Canola Oil

Equipment you will use

Sauce Pan

Add cumin seeds and stir constantly with a wooden spoon until they start to change color, about 15 seconds.

Ingredients you will need

Cumin Seeds

Equipment you will use

Wooden Spoon

Add red onion, ginger, and garlic and cook, stirring occasionally, until onion starts to brown, about 7 minutes. Stir in the cayenne, 2 teaspoons garam masala, turmeric, and salt, and cook until fragrant, about 30 seconds.

Ingredients you will need

Garam Masala

Red Onion

Turmeric

Ground Cayenne Pepper

Garlic

Ginger

Onion

Salt

Add a handful of spinach leaves and stir until wilted and bright green. Continue adding a handful at a time until all the spinach has been added. Reduce heat to medium-low, and simmer until spinach releases its liquid to form a sauce, 5 to 8 minutes.

Ingredients you will need

Spinach

Sauce

Meanwhile, dry the scallops on paper towels and season both sides with salt and pepper.

Ingredients you will need

Salt And Pepper

Scallops

Equipment you will use

Paper Towels

Heat remaining two tablespoons of oil in a large non-stick skillet over medium-high heat. When shimmering, add the scallops and cook until golden brown on the bottom, about three minutes. Flip each and cook until brown on the other sides, about 2 minutes. When done, set scallops aside on a plate.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Turn off the heat for the spinach, and stir in the remaining teaspoon of garam masala and then heavy cream. Divide spinach mixture between four plates. Top each with 3 scallops.

Ingredients you will need

Garam Masala

Heavy Cream

Scallops

Spinach

Serve immediately.

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 4Tbsps

canola oil, divided 0teaspoons

cayenne pepper 1teaspoon

cumin seeds 2inches

fresh ginger, peeled, minced (about 2 tablepoons)3teaspoons

garam masala, divided 1Tbsp

medium garlic cloves, minced (about 1teaspoons

ground turmeric 2Tbsps

heavy cream 237milliliters

medium red onion, chopped (about 1teaspoons

salt, plus more to season scallops 12larges

scallops 680grams

fresh spinach leaves, roughly chopped

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.