Curry Dusted Scallops with Spicy Tomato Chutney

20140419-101903.jpg

Curry Dusted Scallops with Spicy Tomato Chutney
Serves 4

Ingredients
16 – 24 (approx.1 1/2 lbs.) dry sea scallops, trimmed
sea salt (to taste)
2 t. machali masala (curry powder for fish)
1 T. olive oil
1/2 – 3/4 c. thakkali chatni (spicy tomato chutney)

Directions
1. Pat the scallops dry and sprinkle with sea salt and curry powder.
2. Heat the olive oil in non-stick skillet over medium-high heat until very hot. Add the scallops and cook until caramelized on both sides and almost firm to the touch, 2-3 minutes per side, turning only once. Transfer to a plate.
3. Arrange 4 to 6 scallops on each plate and spoon 2 to 3 tablespoons of chutney over the top. Serve immediately.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: