Two Dads Cook

We're just two dads with a son and a love for food.

Spice Crusted Scallops

Seriously: What’s not to love about scallops? They’re dense and toothsome, they’re packed with that unmistakable sea-sweet flavor, and they’re ridiculously quick to prepare (just a few minutes in the pan!). When Scott was growing up, his mother would quickly broil them with just a bit of unsalted butter, and he fondly remembers the lovely little crust that formed on top. Here, we’ve added just a bit of heat to the crust — a quick dusting of cayenne, coriander, cumin and cardamom — that warms the tongue and the belly.  All good stuff.

Method:

12-16 nicely sized sea scallops

extra virgin olive oil

For the spice crust:

1 tsp. coriander, whole

1 tsp. shelled cardamom seeds

1/2 tsp. cayenne pepper

1 tsp. ground cumin

3 tbl. all-purpose flour

In a skillet over medium heat, gently toast the coriander. Cut open the cardamom pods and remove the seeds. Toss the coriander and cardamom into a coffee grinder and give them a nice whizz. Turn the spices out into a mixing bowl and hit them with the cayenne, cumin and a pinch of coarse salt.

Fold in the flour.

Heat a non-stick pan over medium-high heat and add a few turns of olive oil to the pan. Pat dry the scallops and season them with a bit of coarse salt. Press just one side of each scallop into the spice mixture. When the pan is nicely heated, carefully place each scallop, spiced-side down, into the pan. Give the pan a clean jerk to ensure the scallops do not stick. Let them cook undisturbed for about a minute or so, until nicely colored, then turn and cook just a minute or so more.

Serve them with a bit of lightly dressed salad greens or, as we’ve done here, a bit of wilted Swiss chard dressed up with garlic, shallots and lots of red pepper flakes.

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