Spicy Baby Scallops

Being totally fagged out cooking of Catfish, Salmon, Prawns, Tilapia and Chicken I thought of trying out a new taste. Bought scallops for the first time and cooked in stir fried-Chinese style along with all the veggies and sauces. But it didn’t turn up that much tasty as the wild smell of the scallops somehow prevailed in to the whole dish and made us chuck down the food. Both my hubby and I decided not to try scallops for the second time. But again I bought scallops to take a last chance to give it a re-entry in my kitchen. I rendered it an indianised version and as I thought when I cooked the Spicy Baby Scallops, the plate was emptied in no time. It came out so tasty that now scallops are always welcome whenever we visit the fish market. Here is the recipe as follows:

Spicy Baby Scallops Ingredients:- Baby Scallops - 1 cup Potato - 1 medium size Onion - 1 medium size Garlic cloves- 2 - 3 Ginger – ½ inch long Tomato -1 medium size Green Chilli -1 Cumin seeds - ½ tea spoon Turmeric Powder - ½ tea spoon Coriander Powder - ½ tea spoon Cumin Powder - ½ tea spoon Chilli Powder- ¼ tea spoon Salt - As per your taste Sugar - As per your taste Oil - 3-4 table spoon Water - ½ cup Method:- Cut the Potato in to small cubes. Reserve. Paste the onion, tomato, ginger, garlic and the green chilli all together. Heat the oil and temper with the cumin seeds. Add the onion paste when the seeds start to splatter. Keep on frying till the oil starts to separate and the whole paste turns deep brown. Add all the other ingredients except the scallops and the potato. Add water sauté all together nicely in to a smooth, colourful paste. Add the potatoes and cook with a lid on till the potatoes get half tender. Add the scallops then and cook till the potatoes get fully cooked and the juice evaporates. (NB: if you feel more water is needed while cooking you can add as per your measurement.) Serve hot with Rice or Roti or bread.

Find out more information on Scallop- HERE ....