Indian Spiced Sea Scallops features garam masala infused butternut squash puree, roasted cauliflower and couscous with pecans and raisins.
Warm, earthy and completely melt in your mouth delicious. Colossal sea scallops are seared to perfection in a blend of oil and butter for that essential caramelized crust. A schmear of butternut squash puree infused with Indian spices like garam masala graces the plate and accentuates the sweetness of the scallops. Roasted spiced cauliflower and raisin pecan couscous completes the plate.
Indian cuisine is renowned for its ability to balance an array of spices to create complex and harmonious flavors. Indian Spiced Scallops are no exception. The key lies in the careful selection and blending of spices such garam masala, garlic and smoked paprika. Each spice contributes its unique character to the dish, resulting in a medley of tastes that dance on the palate.
Whether you are an avid food enthusiast or someone seeking to expand your palate, this dish promises a culinary adventure that combines the elegance of scallops with the bold and vibrant flavors of India. So, venture into your kitchen, gather the spices, and embark on a journey of taste that will transport you to the heart of Indian cuisine.
Ingredients in Indian Spiced Sea Scallops
- Sea Scallops – Colossal wild caught sea scallops.
- Butternut Squash – One half, peeled and cubed.
- Cauliflower – One head, broken into bite size pieces.
- Couscous – I use Far East Roasted Garlic and Olive Oil flavor.
- Pecans – Rough chopped and toasted.
- Raisins – A handful of regular raisins.
- Cream – Heavy cream also known as whipping cream.
- Garlic – Fresh clove of garlic.
- Spices – Garam Masala, garlic salt, smoked paprika, chipotle or cayenne.
- Olive Oil – Can use avocado oil as well.
- Butter – Real butter please.
Related Recipes
Try these other seafood recipes. Seafood and Sweet Corn Pasta is something I make this in 20 minutes – REALLY. Angel hair pasta boils in no time. The fresh corn and peas basically just get warmed up and the seafood…seared on each side. Super quick but looks like max effort. Scallops with Banza Tropical Rice and Guajillo Mango Sauce is a recipe I created for Banza Chickpea Pasta. Ready in 20 minutes and perfect for your guests that crave elegance while still watching what they eat. Banza rice is made from chickpeas and delivers the flavor and texture of rice only with less carbs and more protein. Dungeness Crab Capellini is light with plenty of crab, hints of lemon, chives and bacon with a splash of cream. Life is too short to not splurge on the crab!
Indian Spiced Sea Scallops
Ingredients
- 16 colossal sea scallops
- 3 tbsp high smoke oil such as vegetable or avocado
- 2 tbsp butter
- 1 clove garlic whole
Butternut Squash Puree
- 1/2 butternut squash peeled, seeds removed, cubed
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. garam masala
- 1 tsp. garlic salt
- 1 pinch chipotle powder or cayenne pepper
- 1/4 cup heavy cream
- 1/2 cup water
Roasted Cauliflower
- 1 head cauliflower cut in bite size pieces
- 2 tbsp. olive oil
- 1/2 tbsp. garlic salt
- 1/2 tbsp. garam masala
- 1/2 tbsp. smoked paprika
Couscous
- 1 box Far East Roasted Garlic and Olive Oil Couscous prepare as directed on box
- 1 cup pecans rough chopped and toasted
- 1/2 cup raisins
- 1 lemon cut in wedges for serving
Instructions
Butternut Squash Puree
- Roast the butternut squash for the puree and the cauliflower at the same time, but on separate sheet pans. Pre-heat oven to 400 degrees. Place peeled and cubed squash on a sheet pan and coat with olive oil, salt, pepper, garam masala, garlic salt and chipotle. Roast for 20 minutes or until easily pierced with fork. Transfer to a blender and add heavy cream and water. Blend until smooth. If too thick, add a little more water. This can be made ahead and warmed in a sauce pan when ready to use.
Roasted Cauliflower
- Place cauliflower pieces on a sheet pan and coat with olive oil, garlic salt, garam masala and smoked paprika. Roast for 20 minutes at 400 degrees.
Couscous
- Prepare couscous according to package directions. Add toasted pecans and raisins and fluff up couscous.
Seared Scallops
- Pat scallops dry with paper towel. Place a large pan over high heat. Add vegetable or avocado oil to pan. Place scallops in pan, evenly spaced and do not move them. You may have to cook in separate batches if your pan is small. Sear for about 2 minutes, add butter and garlic clove, flip and sear another 2 minutes, spooning butter over and around scallops.
- Remove pan from heat and plate scallops over butternut squash puree. Serve with couscous and roasted cauliflower.
Tried It?
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