Spicy Pan Seared Scallops from the "Modern Indian Cooking"
Sunday, January 6th, 2008Filed Under Appetizers and Snacks, Chutneys and Dips and Pickles, Indian Fusion, Scallops, Seafood
Yahooooo, I won, I won!!!!! Okay, its been more than a month since I won, but I never got a chance to share my reaction with you all, so here I go again… YIPPPPEEEE!!!!!!! So, what’s the story, you wonder? Well, back in November, multi-talented blogging diva Jaden of Steamy Kitchen, ran a contest on her blog, to give away a cool new cookbook called Modern Indian Cooking to her readers. There were 100+ entries and guess what, yours truly was one of the two lucky winners whose names were randomly picked. (Shhh… the bribe I sent Jaden is our little secret).
Anyway I was so excited to just win something, I didn’t even care about what I actually won. But after a few days, I got this beautiful book by mail - Modern Indian Cooking by Hari Nayak and Vikas Khanna. Just seeing names like Crispy Pan Fried Shrimp with Tamarind Glaze and Grilled Chicken with Kokum Apple Compote and Chai Creme Brulee I was hooked. It had the exact same kind of recipes that I’d have in the menu of my restaurant I’ve always dreamed about opening one day - simple, beautiful contemporary dishes with classic Indian flavors.
The book is full of beautiful pictures, though not always of the finished dish, pictures are truly artistic. The recipes seemed simple and straightforward, and the herbivores will be glad to know that a sizable chunk of the recipes are vegetarian. There are specific sections for Desserts, Drinks and Accompaniments like chutneys and dips as well. Check out a few sample recipes at the Modern Indian Cooking website.
I have only made one dish from this book so far, the Spicy Pan Seared Scallops with Cilantro Chimmichuri, the very first dish in the book. I made this for a dinner party we threw during the holidays, with an all small plates menu, and these scallops were a big hit. The recipe is so easy, and quick to make, I’m sure I will be making it for many more dinner parties to come.
I made a few changes to the recipe, I didn’t have garlic salt handy, so I used some crushed garlic instead. I also kept the scallops marinated for a few hours in the refrigerator.
Ingredients
- 1/2 lb fresh sea scallops
- 1 tsp cayenne pepper
- 1 tsp freshly ground black pepper
- 1/2 tsp garlic paste
- Salt to taste
- 3 tbsp vegetable oil
- For Cilantro Chimmichuri
- 1 bunch chopped cilantro
- 2 tbsp chopped mint leaves
- 1 green chili
- 2 tbsp chopped red onions
- 1 tsp chopped garlic
- 3/4 cup olive oil
- salt to taste
Method
Prepare the chimmichuri first. In a food processor, place all the ingredients for the chimmichuri except for the oil and salt, and process till finely chopped. Add the oil and process until smooth. Season with salt. Transfer to a small bowl and keep covered in the refrigerator till ready to serve.
Rinse the scallops and pat dry with paper towels. With a sharp knife, make criss-cross slits on top of the scallops. In a bowl, mix the spices, the garlic paste and salt. Roll the scallops in the spices to coat well. Marinate for at least 30 minutes in the fridge.
Heat a non-stick pan until very hot and pour the oil. When the oil gets really hot and begins to smoke, place the scallops in the pan flat side down.
Cook for 2 minutes per side, flipping once. Do not overcook the scallops, they will get rubbery. Remove the scallops from the pan, and save the left-over oil in the pan, this oil will be red in color from all the spices on the scallops.
To serve, spoon the chimmichuri in a plate, and place the scallops in the middle. Drizzle some spicy oil over the scallops.
Serve hot.
The chimmichuri tasted great, It made a great dipping sauce for the spicy scallops, and will work with other meat and seafood dishes too.
Thanks Jaden and Hari Nayak for this great book!
Get It While It's Hot!
You can get Live to Eat updates instantaneously by e-mail or in Facebook or through your favorite RSS Reader.
|
|
 Subscribe to RSS Feed  Follow
on Facebook |
Comments
35 Responses to “Spicy Pan Seared Scallops from the "Modern Indian Cooking"”
Leave a Reply
-
Subscribe
Subscribe to Feed Follow on FacebookGet notified of new posts via e-mail. Enter your e-mail id here and click Subscribe:
-
Recent Posts
- Passion Fruit Mintini and 4th of July Cocktail Ideas
- No-Oil Ginger Tamarind Chicken Wings
- Garlic Spears - 3 Ways
- Shishito Peppers
- Kushibar - Belltown
- Szechuan Style Wild Chili Chicken with Asparagus
- Chorizo Stuffed Jalapeno Peppers
- Spicy Aval/Poha (Flattened Brown Rice) with Black Chickpeas
- List - Belltown
- Roasted Quail with Indian Spices
- Fennel, Fava Beans and Egg Salad with Tomato Basil Vinaigrette
-
Archives
Similar Posts
-
Categories
- Awards
- Blog Events
- Book Review
- Ingredient Guide
- Random Musings
- Recipes
- By Category
- Appetizers and Snacks
- Baked Goods
- Breakfast and Brunch
- Chutneys and Dips and Pickles
- Cocktails
- Desserts
- From the Grill
- Good with Drinks
- Mains
- Mocktails
- Noodles
- Pastas
- Pizzas and Flatbreads
- Quick-fix healthy meals
- Rice Or Biryani
- Sandwiches and Wraps
- Side Dish - Dry
- Side Dish - Gravy
- Soups and Salads
- South Beach Diet Friendly
- By Cuisine
- By Ingredient
- Asparagus
- Avocado
- Banana
- Beans
- Beef or Veal
- Bell Pepper
- Berries
- Bitter Gourd
- Cassava or Tapioca or Kappa
- Chestnut
- Chicken
- Coconut
- Corn
- Crab
- Dates
- Diary
- Eggplant
- Eggs
- Fava Beans
- Fennel
- Fruits
- Garlic
- Garlic Spears
- Ginger
- Gooseberry
- Greens
- Jackfruit
- Lamb or Goat
- Lentils and Legumes
- Lychee
- Mango
- Mushroom
- Nuts
- Okra
- Oranges and Kumquats
- Papaya
- Pear
- Pineapple
- Pomegranate
- Pork
- Potato
- Quail
- Quinoa
- Rice
- Rosemary
- Sausage
- Scallops
- Seafood
- Shrimp or Prawn
- Squash
- Star Anise
- Sweet Potato or Yam
- Tofu
- Tomato
- Vegetarian
- Watermelon
- By Category
- Restaurant Reviews
- South Beach Diet
- Tech
-
Sponsors
Don't have time to take a break from cooking? Thank goodness for these next day delivery gifts!
Subscribe in a reader
Add to Google Reader
Subscribe with Live
Somebody is on a roll!!! Downtown Seattle is in flamesssss looks like
:D
I love the way your arranged the dish btw
:)
:(Yes):
Congrats, Sig!
Looks lovely! Looking forward to more recipes from the book.
The scallops looks so yummy. I am terrifed to make them, since i do not know what they taste like. Do scallops taste like shrimps?
Great going Sigma! Glad you got this awesome sounding cook book as a prize too
ha ha..better late than never huh!! guess too many :(Martini):
the pic looks even better than the one on the book..as far as i can see…
What a picture! I can ogle at it for hours yaar! As crazy as it may sound, but am totally trying this one with paneer! :drool:
That picture looks like you have taken it in some five star restaurant Sig. Wow..such a nice presentation. Never tasted scallops. I want to give it a try soon now
Looks delicious and the picture wow, the presentaion is so professional.
thats cool!! Congratulations!!!! looking fwd to many more lovely recipes…
I like scallops even when they re fried with simole salt and lemon marinade….so can imagine how tasty this must be…but i have never cooked scallops at home
congrats ! scallops looks yummy with cilantro Chimmichuri.
Hey Sig, your picture looks like taken out from that cookbook! :drool: ..infact I feel this close up picture of yours is far better than that!..Congrats on winning…and all the best! May this new year start fulfilling your dream of setting up a restaurant!..
seriously your name is sigma?? :oops:…wow..feels like out of maths class…heheheh
oooohh that looks lovely! i am thinking of getting this book, but first i have to find a good store here that sells all these hard-to-find recipes!
:(Yes):
When will you run a contest like this and pick my name???
COngrats girl!!
Congrats :(Yes): and now since you have got the book you can send it to me now
Lovely pic and an easy recipe!
Whoa! This looks delicious! I’ve only had scallops a couple of times and am really picky about them, but I’ll try this anytime. Invite me over, Sig
he he… congrats sig darling… ur happiness is infectious
Hey Sig!! Congrats sweetie and please do let me know that little secret dear as I haven’t won anything, just kidding dear!!
Those scallops looks hot and spicy!!
ok ok…Keep it down missy….grrr..you already have my car! now you get a book too!
Looks so delicious.
I have only made scalops with belgian recipes never with spices. Should try them.
Glad you won the contest sonow we can too enjoy them through you.
Hope you do soon crispy pan fried shrimps
Great book, I saw that few weeks ago at Amazon. Congratulations for getting it for free!:D
Never tries Scallops before, got to one day, looks delicious!
Have a great day Sig.
wow! that looks very tempting
i had attended the food demonstration/sampling for the book
WONDERFUL!! I haven’t tried that recipe yet, but it sure looks delish
Congrats Sig! How can I bribe you to trade that book with me….;)
Mouth watering!!!!!
Cool colors. 
Awesome presentation. Love the picture to the core. :drool:
THis looks mouthwatering. During my SF trip, I tried scallops for the first time and liked it. So I can now try your version..
Ohh-la-la, that looks so yum! I never tried cooking scallops at home, but tasted at restaurants… this is tempting me!
Thanks for ur warm welcome message on my blog, Sig and wish u & ur family a very Happy New Year!
And the gourmet chef award of seattle goes to……….
Haha, babe, what a scintillating presentation, next thing i know you’ll be reviewing your own restaurant, and Siv will be the guy behind the bar ofcourse…your posts are coming up with such a speed that by the time i reach here, i find a gazillion comments
HUGSSSS
Drooooooooool :drool:
Those scallops look perfectly seared and good!
Congrats! :(Yes):
Recipe sounds yummy, planning to make it tomorrow.
Cheers!
hey,,
i a making and eating scallops for the first time,,, googled some recipes,and landed here. this looks like a perfect recipe to try. but i dont have mint on hand,,can i skip the mint use double the coriander??
congrats!
Hi Neeta, sure, you can just use coriander. Hope you liked the dish!