- Scallop = 3 number ( 30 to 35gm/ size )
- Beetroot boiled & squared = 45gm
- Ghee = 25 ml
- Turmeric = 5gms
- Mustard seed = 2gms
- Ginger chopped = 1gms
- Green chilly chopped = 4 gm
- Garlic chopped = 2gms
- Onion chopped = 10gms
- Tomato chopped = 10gms
- Curry leaf = 1gms
- Coconut milk = 50 ml
- Frisse = 3 small sprigs
- Red chilly thai = 3 small rings
- Sorel cress = 1 gm
- Red chilly powder = 1 gm
Scallop Calicut Style
supriya premaraj
7th July 2011
Scallop Calicut Style
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallop Calicut Style recipe a try yourself? One of the Best South Indian Seafood Preparation- we used Best scallop & sauce with Fish stock, its a Great Combination of flavors
Ingredients
Method
Heat ghee ina thick bottom vessel add mustard,ginger garlic green chilly & turmeric & curry leaf sauté for a while
Add onion sweat a little pour in coconut milk reduce to good sauce consistency add tomato keep aside
Marinate scallops with red chilly & salt sear in ahot iron griddle
Pan fry beetroot slices with ghee
Serve as shown in the picture
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