Last weekend, we saw these gorgeous scallops in our local market, they were shinning white. There was no way I could have ignored it and immediately bought a pound. I had no clue what I was making with it but few ideas were constantly running through my mind. I bored Arvind a lot with my ideas and to shut me up, he finally added some of his own and we came up with this simple dish, which was sweet, spicy and delicious. The sauce was totally his idea 🙂
Summer is in full swing and Food Network is kicking it off with Summer Fest! Every other week, an interesting seasonal produce is featured and we cook something new to share with everyone. This is the first time I am joining the group with this week’s theme.. Corn.
At first, I wanted to make Corn Masala, something I enjoyed a lot in Bangalore. It’s healthy, super-easy to make and almost like a salad except that it has only spice and no other vegetables. I changed my mind after Arvind discussed the idea of sauce with me and I could almost taste it. I knew it will go very well with the pan fried scallops.
These days, corns taste like candies. As I was roasting the corn and the pepper, the entire house was smelling of sweet corn. I had no intention to add any spice to the sauce but it was a little too sweet for a savory dish and so, had to add some chilly and cumin powder to balance out the sweetness. Frying scallops hardly takes any time but the technique is very critical. An overcooked scallop tastes horrible, gets chewy and becomes inedible.
