Jubilee Scallops with Onions, Bell Peppers, and Tomato

Name: Jubilee Scallops with Onions, Bell Peppers, and Tomato
Yield: Serves 6
Cuisine: India
Ingredients: 2 teaspoons Balti masala; 1 tablespoon Garlic Paste; 1 pound large sea scallops (about 12 to 15 per pound; see Tip); 1 tablespoon Ginger Paste; 1½ teaspoons coarse kosher or sea salt; 2 tablespoons canola oil; 1 large red onion, cut into ½-inch cubes; 1 medium-size green bell pepper, stemmed, seeded, and cut into ½-inch pieces; ½ cup tomato sauce; 1 medium-size tomato, cored and cut into ½-inch cubes; ¼ cup finely chopped fresh cilantro leaves and tender stems

Scallops Jalfrezie

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A medley of red (actually purple) onion, green bell pepper, red tomato, and light brown seared scallops, this curry makes for a sexy-looking dish. Serve it over rice noodles, either store-bought or homemade, for a great combination.

Ingredients

1 pound large sea scallops (about 12 to 15 per pound; see Tip)
1 tablespoon

Asia
India
Fish course
Pescatarian
Gluten-free

Method

Combine the scallops, Ginger Paste, Garlic Paste, 1 teaspoon of the masala, and 1 teaspoon of the salt in a medium-size bowl. Toss to coat. Refrigerate, covered, for about 30 minutes or as long as overnight, to allow the flavors to mingle.
Heat the oil in a large skillet over medium heat. Add the scallops, marinade and all (there won’t be much), arranging them in