Scallop Calicut Style

supriya premaraj

supriya premaraj

7th July 2011
supriya premaraj

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


  • 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


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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.