Scallop Calicut Style

supriya premaraj

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

  • 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

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