Garam Masala Scallops Over Acorn Squash

2 faves
More from this source


Add a comment


1 large (1 1/2- to 2-lb) acorn squash

3/4 lb sea scallops, tough muscle removed from sides if necessary

1 1/2 tablespoons vegetable oil

3/4 teaspoon turmeric

1 1/2 tablespoons minced seeded jalapeño chile

1 large garlic clove, minced

2 teaspoons grated peeled fresh ginger

1 tablespoon plus 2 teaspoons fresh lime juice

1/4 cup water

3/4 cup heavy cream

1 1/2 teaspoons garam masala

Garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground Aleppo pepper or cayenne

Accompaniment: haricots verts with mustard seeds and toasted coconut

You might also like

Curry Roasted Acorn Squash
Joy The Baker
Roasted Squash And Mushroom Tarts
Joy The Baker
Indian-Spiced Roasted Squash Soup
My Recipes
Mildly Curried Turkey Barley Dish (Rice Cooker)
Quick Curried Vegetable Saute
Maple Syrup Baked Acorn Squash
The Naptime Chef
Maple Glazed Roasted Acorn Squash
Spoon Fork Bacon
Acorn Squash With Fenugreek Seeds And Garlic
Indian Simmer
Acorn Squash With Chile-Lime Vinaigrette
smitten kitchen
Acorn Squash With Beef Filling
La Tartine Gourmande