Garam Masala Scallops & Dirty Beurre Blanc
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Category
Entrees
Recipe via partner Food My Muse
Garam Masala Scallops & Dirty Beurre Blanc…I know that isn’t the correct term, but it is a twist on the classic by using the same pan I seared the scallops in to get all of that extra flavor! This is my favorite way to cook scallops.
All the spices I used here were by @thespicehunter , if I haven’t convinced you that they are the best by now…hopefully this reel does it! Their Garam Masala (it means warming spice mix) is delicious and perfectly balanced, which is extremely important when using spice blends. It is salt free which again, is very important because you can control the amount of salt that goes into your dish. I also used their Smoky Chile Rub, which is quickly becoming one of my favorite spices! It adds the perfect amount of smoke, spice and a touch of sweetness.
Ingredients
7 U-10 Sea Scallops
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2 tsp The Spice Hunter Garam Masala
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2 tsp The Spice Hunter Smoky Chile Rub
½ tsp kosher salt
1 shallot (finely chopped)
1 tbsp white wine vinegar
1/3 cup white wine
½ lemon
1.5 tsp honey (balances acid)
4 tbsp butter
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The Spice Hunter Sweet Seed Seasoning to taste
Chives to taste
Directions
- Take your hair dryer on cool to your scallops for 2-3 min per side.
Mix your garam masala, salt and smoky chili rub. Generously dust the scallops with the seasonings and rub it with your hands.
Preheat a pan for 2 min on high, add olive oil to coat bottom of pan.
Give your scallops a hard sear for 3 minutes on one side and 1-2 minutes on the other, depending on how big your scallops are, you might need longer.
Lower heat to medium, add in shallots and deglaze pan with the white wine and white wine vinegar. Let liquids reduce by 1/3. Squeeze lemon and let reduce by half.
Once most of the liquid is gone (see video), add honey, turn off heat, add your butter, whisk it vigorously so it doesn’t separate.
Coat the scallops in sauce, add some chives and sweet seed seasoning.
Recipe Note
Recipe and photography credit Nadia Aidi, Food My Muse
