Spice Crusted Scallops with Vanilla-Beet Puree
This gorgeous recipe and photo come from 12 Tomatoes reader Janet Kirby, who was kind enough to share it with us on our Facebook wall. This scallop dish is ab absolutely perfect meal for a hot summer day, the fruit and mint combining with the savory flavors of coriander and cumin to create a tangy delight.
- 16 large sea scallops
- 1 red beet, softball size
- 1 vanilla bean, scraped
- 1tb ground coriander
- 1tb ground cumin
- 2tb olive oil
- tarragon for garnish
- 1 ripe mango
VANILLA BEET PUREE: Place beet in a pot of water and salt. Simmer for 45 minutes or until soft when pierced with a fork. Remove and allow to cool; reserve the cooking water. When cool, use a towel to rub the outside and remove skins. Place beet in blender with a bit of the reserved water, enough to adjust the consistency and blend to very smooth. Add the scrapings from vanilla bean. Add salt.
SPICE CRUSTED SCALLOPS: In a small bowl combine the ground coriander, and the cumin. Season scallops with salt and pepper and dip half of each scallop into the spice to coat. In a large skilled heat remaining olive oil on high until almost smoking. Add scallops in a single layer & cook over high heat for 3 minutes, or until golden brown. Turn the scallops and cook for 1 minute more. Spoon 2 tablespoons of the puree on a plate and arrange the scallops on top. Garnish with tarragon and mint and serve with sliced mango on the side.
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