Sunday 8/23

Simple Butter Scallops

2 tablespoons ghee
1/2 cup minced shallot
2 teaspoons fresh garlic paste
2 teaspoons fresh ginger paste
1/4 cup tomato paste
1/2 teaspoon salt
1-2 teaspoons garam masala
pinch of cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 pound sea scallops
8 ounces creme fraiche (or heavy cream)
fresh cilantro, to garnish

In a large skillet or wok pan, heat the ghee over medium-high heat. Add the shallot and cook, stirring frequently, until it just starts to soften. Add in the garlic paste, ginger paste, tomato paste, salt, garam masala, cayenne, cumin, and cinnamon, and cook for another 3-5 minutes. It will be very thick, but the cooking at this stage will bring out the flavors of the spices.
Add in the scallops and the creme fraiche, and cook until the scallops are just cooked through.
This will take about 5 minutes. Garnish with the fresh cilantro and serve.