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Cook Out | Mouthfuls of the sea

Anupam Banerjee, executive chef at The Ritz-Carlton, Bangalore, has three ways with scallops

Scallops three ways

Serves 1

Scallop Escabeche


2 scallops

100ml vinegar

100ml water

100g sugar

10g shallots, sliced

10g Thai chillies, fried and crumbled

10ml lime juice

10ml mandarin or orange juice

10g minced garlic

100g chopped coriander (leaves and stems)


In a heavy-bottomed pan, add all the ingredients except the scallops and bring to a rolling boil. Simmer for 5 minutes, cool and transfer to a bowl. Chop the scallops, add to the liquid and store overnight. The next day, take a round cutter/mould and scoop the scallop into the mould, draining any excess liquid. Garnish with fried Thai chilli.

Scallop Pakora


2 scallops

1 tsp ginger-garlic paste

5g cumin powder

2g coriander powder

2g turmeric powder

1 tsp lime juice

2g red chilli powder

5ml besan (gram flour)

3g salt

200ml water

Oil for deep-frying

2g chaat masala


Marinate the scallops in a little bit of the ginger-garlic paste, cumin powder, coriander powder, turmeric powder and red chilli powder. Place the remaining ginger-garlic paste in a bowl, along with the rest of the cumin, coriander, turmeric and red chilli powders, and the lime juice. Mix it all up. Now add the besan, salt and water to make a batter. Dip the scallop in the batter and deep-fry. Once cooked crisp, sprinkle with chaat masala, squeeze some lime juice and serve with tamarind chutney and mint chutney.

Pan-fried Scallops


1 scallop

1 tsp sea salt

1 tsp olive oil

1 tsp butter

Lime juice to taste

5 shelled and blanched peas

Cauliflower purée to serve


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