Jubilee Scallops with Onions, Bell Peppers, and Tomato

Scallops Jalfrezie

Preparation info

  • Serves


    • Difficulty


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.


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


  1. 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.
  2. Heat the oil in a large skillet over medium heat. Add the scallops, marinade and all (there won’t be much), arranging them in