Seared Scallops With Indian Spinach Recipe Recipe

Name: Seared Scallops With Indian Spinach Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons canola oil, divided; 1 teaspoon cumin seeds; 1 medium red onion, chopped (about 1 cup); 2-inch piece fresh ginger, peeled, minced (about 2 tablepoons); 3 medium garlic cloves, minced (about 1 tablespoon); 1/4 teaspoon cayenne pepper; 3 teaspoons garam masala, divided; 1/2 teaspoon ground turmeric; 1/2 teaspoon salt, plus more to season scallops; 1 1/2 pounds fresh spinach leaves, roughly chopped; 12 large scallops; Freshly ground black pepper; 2 tablespoons heavy cream

Servings: persons

4 tablespoons canola oil, divided
1 teaspoon cumin seeds
1 medium red onion, chopped (about 1 cup)
2-inch piece fresh ginger, peeled, minced (about 2 tablepoons)
3 medium garlic cloves, minced (about 1 tablespoon)
1/4 teaspoon cayenne pepper
3 teaspoons garam masala, divided
1/2 teaspoon ground turmeric
1/2 teaspoon salt, plus more to season scallops
1 1/2 pounds fresh spinach leaves, roughly chopped
12 large scallops
Freshly ground black pepper
2 tablespoons heavy cream

1
Heat 2 tablespoons of canola oil in a medium-saucepan over medium heat until shimmering. Add cumin seeds and stir constantly with a wooden spoon until they start to change color, about 15 seconds. 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.
2
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.
3
Meanwhile, dry the scallops on paper towels and season both sides with salt and pepper. 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.
4
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. Serve immediately.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons canola oil, divided, 1 teaspoon cumin seeds, 1 medium red onion, chopped (about 1 cup), 2-inch piece fresh ginger, peeled, minced (about 2 tablepoons), and more.

Yes, Seared Scallops With Indian Spinach Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops With Indian Spinach Recipe

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