Pile in the spinach leaves, cover the skillet, and cook until the spinach is wilted, 5 to 8 minutes. Add the garlic to the same skillet and stir-fry until it is light brown, about 1 minute. Sear the scallops' two broad sides until light brown, 3 to 5 minutes per side. Add the scallops, marinade and all (there won't be much at the bottom of the bowl), arranging them in a single layer. Heat the oil in a large skillet over medium heat. Pour the peanuts into the bowl of a food processor and pulse until they have the consistency of coarse breadcrumbs.ģ. Refrigerate, covered, for 30 minutes or as long as overnight, to allow the flavor to permeate the thick muscle (since there is nothing acidic to break down the mollusk's texture, it's fine to marinate them overnight).Ģ. Combine the scallops with the turmeric in a medium-size bowl. Shrimp or any other firm-fleshed fish works well as an alternative in this curry.ġ pound large sea scallops (about 12 to 15 per pound)Ħ medium-size cloves garlic, finely choppedġ. I just love the combination - and I know I'm not alone, since I find myself in good company with the millions of Maharashtrians. Whenever I see peanuts and spinach in a menu item, I order it. Pan-Grilled Sea Scallops (Scallops Palak Bhajee)
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