The Recipes

Spiced Corn and Scallops

It is so rare that I see good scallops in D.C. that when I see them, I have to scoop them up.  You really only need three or four for a meal, so even if they seem a bit pricey, it won't be as bad as you think.  You could also easily make this with shrimp or even little fried catfish bites.

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Spiced Corn and Scallops


- 3-4 scallops, patted dry

- 1/3 c. corn (preferably fresh)

- splash of milk, cream, coconut milk, or almond milk

- splash seafood, chicken or vegetable stock

- 1/5 c. diced onion

- 1/5 c. diced red pepper

- 1/2 tsp. garlic powder

- 1/2 tsp. ground ginger

- 1 tsp. tumeric

- 1/2 tsp. cumin

- 1 tsp. Garam masala

- 1 radish, sliced

- 3-4 mint leaves

- 1/2 lime

- salt

- pepper

- oil

Heat 1 tsp. of oil in a small pot.  Add the onion and pepper, season very lightly with salt, and let them soften for 3-4 minutes.  Stir in the garlic powder, ginger, tumeric, and cumin, letting the spices toast in the oil.  Add in the corn, stir to combine, then add the stock and milk.  Let the mixture simmer and liquid reduce.

Season the scallops with the Garam masala, salt and pepper.  Heat another T. of oil in a small skillet and add the scallops.  Cook them for 1-2 minutes per side.  They should develop a nice crust but just barely be cooked through.

Plate the corn and top with the scallops.  Top each scallop with a radish and mint leave.  Squeeze the lime over the dish.