Scallops With Indian Balti Sauce Recipes

BALTI BEEF

Steps:

• BALTI SAUCE:.
• Melt the ghee in a wok or large skillet over medium-high heat.
• Add the onions and garlic and ginger paste and stir-fry for about 5 minutes, until the onions are golden brown.
• Stir in the tomatoes, then add the paprika, turmeric, cumin, coriander, red chili powder (cayenne), cardamom, bay leaf, and salt and pepper to taste.
• Bring to a boil, stirring, then reduce the heat and simmer for 20 minutes, stirring occasionally.
• Let the sauce cool slightly, then remove the bay leaf and pour the mixture into a food processor or blender and process to a smooth sauce.
• BEEF:.
• Wipe out the wok and return it to medium-high heat. Add the ghee and melt.
• Add the onion and garlic and stir-fry for 5-8 minutes, until golden brown.
• Add the bell peppers and continue stir-frying for 2 minutes.
• Stir in the beef and continue stirring for 2 minutes, until it starts to turn brown.
• Add the balti sauce and bring to a boil. Reduce the heat and simmer for 5 minutes, or until the sauce slightly reduces again and the bell peppers are tender.
• Adjust the seasoning, if necessary.
• Garnish with cilantro sprigs and serve with Indian bread.

SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• Melt butter in a pan over medium-low heat; add the garlic, parsley, scallions (or green onions), wine, salt and pepper. Cover; simmer 10 minutes.
• Add the scallops; simmer for another 5 minutes.
• Remove cover; stir in the cream. Continuing heating, but do not boil, stirring constantly until sauce begins to thicken.
• Serve immediately while scallops are hot. Spoon excess sauce from pan and drizzle it over the scallops.

GRILLED SCALLOPS WITH CORIANDER BUTTER SAUCE

Steps:

• In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
• Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through. Whisk the fresh coriander into the butter sauce, spoon the sauce onto 2 plates, and arrange the scallops on it.

BALTI SAUCE - BASIC SAUCE FOR ANYTHING GOES CURRY

Steps:

• Measure out the 8 spices into a bowl (first 8 ingredients). If using fresh chilis then leave those out for now. Warm up a large skillet or pot (ideally cast iron) and bring to med-high heat. Gently roast the spices in the dry skillet -- watching the mixture doesn't burn, keep stirring. After about a minute it will become fragrant and begin to get dark - take it off the heat and pour back into the bowl - set aside.
• Put the skillet back on the heat, add in the oil and bring back to medium high heat. Add in the chopped onion and cook thru until translucent. Once the onion is cooked, add in the ginger and garlic and mix well - watching the garlic doesn't burn. Next add the spice mixture back in, followed by the tinned tomatoes.
• Mix in about 1 cup of water - you want a thick sauce, but not too paste-like. Add in the salt, bay leaves and cardamom seeds.
• Grate the zest off of the lemon, add to the pot, along with the juice from 1/2 of the lemon. Save the other half for later, you may want to add more. Let it all simmer on medium-low.
• For a nice smooth sauce, remove the bay leaves and blend until smooth (an immersion blender works well).

SCALLOPS WITH INDIAN BALTI SAUCE

Steps:

• 1. For the sauce Place all ingredients together in a saucepan and bring to a boil. Reduce heat and cook until thickened and reduced a bit. Set aside and keep warm.
• 2. For the scallops Season the scallops with salt and pepper. Add oil to a pan and get it hot. Sear the scallops on each side until browned about 2 minutes. Add the butter to the pan and baste the scallops another two minutes.
• 3. To plate. Add sauce to a plate and top with the scallops. Garnish with cilantro and serve immediately.