MASALA GRILLED SCALLOPS

Serves 4

Ingredients

1 pound sea scallops

1 1/4 teaspoons Kashmiri red chili powder

1 /2 teaspoon freshly ground black pepper

1/2 teaspoon ground coriander

A small sprig of curry leaves, finely chopped (optional)

1 1/4 teaspoon ginger-garlic paste (optional)

1 tablespoon vegetable oil or coconut oil

1/4 teaspoon salt

1 1/2 tablespoons lemon juice

1 tablespoon grapeseed oil, avocado oil, or other oil with a high smoke point

Microgreens sprigs or micro cilantro or dill, for garnish

 How to Make It

1. Pat the scallops dry with a paper towel. Remove the tough side muscle if attached.

2. Stir together the chili powder, pepper, coriander, ginger-garlic paste and curry leaves (if using), the vegetable oil, salt, and lemon juice. Add the scallops and mix well to coat. Refrigerate until you’re ready to cook, up to 15 minutes.

3. Preheat the oven to 350ºF.

4. Heat a large cast-iron or black steel skillet over high heat. Swirl in the grapeseed oil to coat the bottom; it will barely smoke. Add the scallops in a single layer and cook undisturbed for 2 minutes. Flip the scallops and transfer the skillet to the oven for another 2 minutes or so until the scallops are just done. Do not overcook the scallops. (If you want to check, the scallops should register an internal temperature of 120ºF on an instant-read thermometer.)

5. Remove from the pan immediately and serve hot, garnished with microgreens.