Looking for an entree that’s fresh, vibrant, and sure to impress? These seared scallops, paired with a citrus-mint pesto, offer a delightful combination of bright lemon, fresh herbs, and the rich umami of anchovies. With just the right touch of spice from garam masala, this dish is packed with flavors that will elevate your dinner—perfect for any day of the week.
Garam Masala Seared Scallops
4
Prep time:
20 min
Cook time:
15 min
Ingredients
- 16 scallops
- 2 large garlic cloves
- ½ teaspoon sea salt
- ½ cup tightly packed fresh parsley
- ½ cup tightly packed fresh cilantro
- ¼ cup tightly packed fresh mint
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 8 anchovy fillets
- 1 tablespoon garam masala seasoning
- 1 teaspoon freshly ground black pepper
- ¼ cup extra virgin olive oil
- ½ tablespoon sea salt
Method
Step 1
With a mortar and pestle, combine garlic and sea salt and grind to a paste.
Step 2
Add the parsley, cilantro, and mint, a handful at a time, and pound and grind against the walls of the mortar. Continue until all leaves have been crushed to fine bits.
Step 3
Add lemon zest, lemon juice, anchovies, garam masala, and pepper and continue to grind.
Step 4
Slowly drizzle in olive oil, working it into the paste until a fairly smooth, creamy sauce forms.
Step 5
Pat the scallops dry and cover with sauce. Marinate for 3 to 6 hours for extra flavor, or you can skip this if you need to cook immediately. Optional: Reserve 2–3 tablespoons of the herb sauce before marinating the scallops. After cooking, drizzle the reserved sauce over the top for extra flavor and a fresh, vibrant finish.
Step 6
Place a large pan over high heat. Once hot, add the scallops and cook for 3 minutes, then flip. Cook for another 2 to 3 minutes, until golden brown. Sprinkle with sea salt and serve alongside a large salad or sautéed veggies.
Nutritional Analysis Per Serving (4 scallops):
Calories: 194, Total Fat: 17g, Saturated Fat: 3g, Cholesterol: 14mg, Fiber: 2g, Protein: 7g, Carbohydrates: 5g, Sodium: 174mg, Sugars: 1g, Net Carbs:4g
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