Scallops Kalimirch i.e Scallops with Black peppercorns

Band Baaja Baraat!!!

This year began on a festive and vibrant note. We were in India for my sis-in-law’s wedding. Our 3 weeks in good ol’ Mumbai can be summed up with - eating, shopping, meeting relatives, eating, watching movies, eating, salon trips, shopping, eating, cursing traffic, eating, meeting friends, dancing, trips to the tailor, alterations, shopping, dressing up, eating…phew, what a busy trip! :-)

As I was reminiscing those fun moments today, I suddenly remembered “Prawns Kalimirch*”! (Yes, I dream about food :-). In all that eating we had done in 3 weeks, the one thing I enjoyed the most (other than the delish home cooked food by both moms) was the ‘Prawns Kalimirch’ at Tunga (a popular seafood restaurant in Bombay).

I wanted to give it a try but instead of shrimp, I decided to use scallops instead.

Ingredients:

Scallops

Onions 1

Ginger 2 square inch

Garlic 3 pods

Whole Black Peppercorns i.e Kalimirch (3 tbsps – yes, you need lots of these)

Soy Sauce 2 tbsp

Tomato ketchup 1tbsp

Spring (green) onion 1 bunch

Butter/ PAM – 2 tsp

Salt (to taste)

Recipe:

Heat oil.

On high heat, add finely chopped Ginger, garlic, chopped onions and spring onions.

In a few minutes, add tomato ketchup.

Another few minutes later, add soy sauce, salt and crushed black peppercorns .

Keep aside.

Get the excess water out of your scallops using a kitchen towel.

I used bay scallops since they are cheaper :) but this will taste even better with sea scallops.

In a shallow frying pan, add some butter or oil. Do not let it brown.

I did a mix of ‘I can’t believe it’s not butter’ and some PAM spray.

Sautee the scallops on low heat.

Sprinkle salt, crushed black pepper and lime.

Turn and cook the other side.

 While cooking scallops, timing is key!

Scallops can easily overcook and get chewy. 2-3 minutes on each side should be good enough.

Mix with the sauce you just made and give it a toss on high flame for 2 minutes. Garnish with chopped coriander.

Scallops Kalimirch is ready. Pair the spicy, peppery scallops with a refreshing cold lager and you have a winning combination.

*Kalimirch i.e Black Peppercorns