Garam Masala Scallops in Gorgonzola Sauce originally published on Food and Fond Memories on May 27, 2011 by sandyaxelrod 0 Comments (Edit)
Garam Masala Scallops in Gorgonzola Sauce
Searing Scallops seasoned with Garam Masala
Scallops and Broccoli and Carrots, oh my!
Shortly after starting my blog I wrote a post about getting the perfect sear on scallops. At this time I want to revisit that scallop recipe because I have tweaked it just a little. The other night I made my recipe for Scallops in Gorgonzola Sauce and I was planning on dusting the scallops with ground cumin before searing them in a scorching hot pan when I discovered I had used up all of my cumin. I searched through my vast assortment of spices and noticed that I had a jar of Garam Masala that I had yet to open. Never having tasted this spice blend I opened the jar and gave it a sniff. It was so aromatic with notes of cinnamon, cumin and coriander. I figured I would give it a try on the scallops. After all what did I have to lose? I thoroughly dried my scallops, seasoned them with Kosher salt and freshly ground black pepper on both sides and then generously dusted one side with the Garam Masala. As soon as the spice rub hit the sizzling pan I knew I had made a good decision. The scent of the fragrant spices immediately permeated the kitchen. After getting the scallops nicely browned and cooked through I removed them to proceed with the rest of the recipe. When Steve and I tasted the finished product we both agreed that this was the very best version of Scallops in Gorgonzola Sauce that I had ever made! One thing is sure I will use Garam Masala on scallops from now on. I’ll let you know what else I use this wonderful spice blend on the next time I experiment with it.
Print
Garam Masala Scallops in Gorgonzola Sauce
- Total Time: 30 minutes
- Yield: 2 servings 1x
Ingredients
10 large sea scallops, dried thoroughly
Kosher salt and freshly ground black pepper
Garam Masala
2 tbsps. Extra Virgin Olive Oil, divided
1/2 sweet onion, roughly chopped
2–3 garlic cloves, minced
3 cups broccoli florets
1 cup carrots, julienned
4 oz. cremini mushrooms, sliced
4–6 oz. gorgonzola cheese, crumbled
1/2–3/4 cup Greek Fat Free Yoghurt
splash of dry white wine
8 oz. whole grain penne or rotini, cooked to package instructions
Instructions
Heat a large heavy saute pan over medium high heat with about 2 tsps. olive oil. Season scallops on both sides with salt and pepper. On one side dust generously with Garam Masala. When pan is screaming hot place scallops in pan rub side down being careful not to crowd them. Cook for about 2 minutes on each side. Remove scallops to a bowl. Add remaining oil to pan and heat. Saute onions until just starting to color. Add mushrooms and saute until golden brown. Add garlic, carrots and broccoli. Season with salt and pepper. Cook until carrots are slightly softened and broccoli is bright green. Return scallops to pan along with any juices that are in the bowl. Reduce heat to medium low. Add the gorgonzola, yoghurt and wine and stir until they are combined forming a sauce. Drain the cooked pasta completely and add to the saute pan. Stir until heated through. Put into a large bowl and enjoy immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Seafood/Pasta
- Method: Sautéing
- Cuisine: American
