Pan Seared Scallops with a Chili Lime Sauce
|Sea scallops/Diver scallops||12 Large, washed (trimmed)|
|Garam masala||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Coriander powder||1 Teaspoon|
|Amchur/Tamarind powder||1⁄2 Teaspoon (dried mango)|
|Red chili powder||1 Pinch (adjust quantity as per taste)|
|Toasted white sesame seeds||1 Tablespoon|
|Black sesame seeds||1 Tablespoon|
|Vegetable oil/Canola oil||3 Tablespoon|
|Unsalted butter||2 Tablespoon|
|Shrimp stock/Vegetable stock or chicken stock||1⁄2 Cup (8 tbs)|
|Crushed red pepper flakes||1 Pinch (adjust quantity as per taste)|
|Lime juice||2 Tablespoon|
|Chopped chives||1 Teaspoon (fresh)|
|Chopped cilantro||1 Teaspoon (fresh)|
In a small mixing bowl, combine the spices (garam masala, ground cumin, ground coriander, red chili powder, amchoor or tamarind powder, white sesame seeds, black sesame seeds, salt & pepper)to make a spice rub. Mix well to combine.
In a large deep skillet on medium high heat, add the oil and 1 tbsp of the butter. Firmly press one side of the scallop into the spice rub mixture, and then put the same side down into the hot pan. Give the pan a little shake and resist the urge to touch the scallops. After 2-3 minutes, turn the scallops over and let cook for just a minute or so. Remove quickly and transfer to a serving plate.
Lower the heat to medium and add the stock to deglaze the pan. Use a wooden spoon to scrape off all the little bits stuck to the bottom of the pan. Let the liquid reduce until a thick sauce consistency is reached. Reduce the heat and add the remaining butter. Stir and add the crushed red pepper flakes, lime juice, salt and pepper. Pour over the scallops, garnish and serve.