Pan-Grilled Sea Scallops

Scallops Palak Bhajee

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Raghavan Iyer

Published 2008

  • About

Whenever I see peanuts and spinach in a menu item, I order it. I just love the combination—and I know I’m not alone since I find myself in good company with the millions of Maharashtrians. Shrimp or any other firm-fleshed fish works well as an alternative in this curry.

Ingredients

  • 1 pound large sea scallops (about 12 to 15 per pound)
  • ½ teaspoon ground turmer

Method

  1. Combine the scallops with the turmeric in a medium-size bowl. Refrigerate, covered, for 30 minutes or as long as overnight, to allow the flavor to permeate the thick muscle (since there is nothing acidic to break down the mollusk’s texture, it’s fine to marinate them overnight).
  2. Pour the peanuts into the bowl of a food processor and pulse until they have the consi