BackCook Out | Mouthfuls of the sea
Anupam Banerjee, executive chef at The Ritz-Carlton, Bangalore, has three ways with scallops
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Scallops three ways
Serves 1
Scallop Escabeche
Ingredients
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)
Method
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
Ingredients
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
Method
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
Ingredients
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
Method
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