North Karnataka Style Pan-Seared Scallops

Ingredients

In the original Italian dish, Capesante alla veneziana, the scallops are typically cooked with white wine, butter, and lemon juice. However, in this North Karnataka adaptation, we replace these ingredients with traditional Indian spices like red chili powder, turmeric, and coriander. Additionally, we serve the scallops with a tangy tomato chutney instead of the traditional lemon butter sauce, adding a distinct North Karnataka flavor profile to the dish. We alse have the original recipe for Capesante alla veneziana, so you can check it out.

• 12 large scallops 12 large scallops
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Tomato chutney, for serving Tomato chutney, for serving

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 22g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the scallops under cold water and pat them dry with a paper towel.
2. 2.
   In a bowl, combine the red chili powder, turmeric powder, coriander powder, and salt.
3. 3.
   Rub the spice mixture onto both sides of the scallops, ensuring they are evenly coated.
4. 4.
   Heat the vegetable oil in a large skillet over medium-high heat.
5. 5.
   Add the scallops to the skillet and cook for 2-3 minutes on each side, or until they are golden brown and cooked through.
6. 6.
   Remove the scallops from the skillet and place them on a serving platter.
7. 7.
   Garnish with fresh coriander leaves and serve with tomato chutney on the side.

Treat your ingredients with care...

• Scallops — Make sure to rinse the scallops thoroughly to remove any sand or grit. Pat them dry before marinating to ensure a crispy sear.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the spice mixture.
• Serve the scallops immediately after cooking to enjoy their optimal texture.
• If you prefer a milder flavor, reduce the amount of red chili powder in the marinade.

Serving advice

Serve the North Karnataka Style Pan-Seared Scallops as an appetizer or as a main course accompanied by steamed rice or naan bread. Drizzle the tangy tomato chutney over the scallops for an extra burst of flavor.

Presentation advice

Arrange the scallops on a platter, garnish with fresh coriander leaves, and place a small bowl of tomato chutney alongside. The vibrant colors of the dish will make it visually appealing.