Chili Seared Sea Scallops Recipe
Sea scallops on a lotus root pachadi spiked with mustard
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Ingredients
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Sea Scallops
Lotus Root Pachadi
Method
Prepare the Lotus Root Pachadi
- 1
Cook the Lotus Root
In a pot, bring water to a boil. Add the sliced lotus root and cook until tender, about 10 minutes. Drain and set aside.
- 2
Make the Pachadi Base
In a mixing bowl, combine the cooked lotus root, yogurt, turmeric powder, coriander powder, and salt. Mix well and set aside.
- 3
Prepare the Tempering
In a small pan, heat a little oil over medium heat. Add mustard seeds and wait until they pop. Then add curry leaves and cook for another minute. Pour this tempering over the lotus root mixture and stir to combine.
Cook the Sea Scallops
- 4
Season the Scallops
Pat the sea scallops dry with a paper towel. Season both sides with salt, black pepper, and chili flakes.
- 5
Sear the Scallops
In a large skillet, heat olive oil over medium-high heat. Add scallops and sear for about 2-3 minutes per side until golden brown and cooked through.
