Some of the best places to find scallops are right here in Florida, and you can pair them up with a spicy Indian-style sauce. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Christopher Corda
The Restaurant: MOKSHA Indian Brasserie, Fort Lauderdale
The Dish: Scallops Moilee
- 600 g. (shelled weight) Bay scallops, cleaned
- 1 tbsp. Coconut or groundnut oil
- ½ tsp. Black mustard seeds
- ¼ tsp. Bumin seeds
- 1 Onion, very finely chopped
- 2 Green chilies, halved, deseeded and finely sliced
- 4 Garlic cloves, very finely chopped
- 2½ cm. Cube of ginger, peeled and grated
- 20 Curry leaves (or 40 dried)
- ½ tsp. Ground turmeric
- ½ tsp. Chili powder
- ½ tsp. Coriander powder
- 400 ml. Coconut milk
- 12 Cherry tomatoes, halved
- Squeeze of lime juice or lemon juice (to taste)
- 1½ tbsp. Chopped fresh coriander, to serve
- Plain boiled rice, to serve
Method of Preparation:
- Look at the scallops to find a little white bit at the side – this becomes tough when cooked, so cut it off.
- Sear on both sides until cooked through.
- Add lime or lemon juice to taste.
- Heat the oil and add the mustard and cumin seeds.
- Cook until the mustard seeds start to pop, then add the onion, chilies, garlic, ginger and curry leaves.
- Cook for 12 mins or until the onion is golden and the ginger no longer tastes ‘raw’.
- Add the turmeric, chili powder and coriander powder and cook for 1 min, then add the coconut milk.
- Bring to a simmer, season and add the tomatoes.
- Cook for 12-15 mins or until the mixture is slightly thicker and reduced.
Scatter with coriander and serve with rice.
MOKSHA Indian Brasserie
2823 E. Oakland Park Blvd.
Fort Lauderdale, FL 33306