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Carib Spicy Baked Scallops
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Serves: 6-8
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Ingredients:
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- 18 Diver Scallops cleaned and bottom shells reserved
- 1 tablespoon Nirmala's Kitchen Jamaican Jerk blend
- 1 tsp honey Dijon mustard
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 cup plus 2 tablespoons of olive oil
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- 1 tbsp chives, finely chopped
- 1 tbsp garlic, chopped
- 1 egg
- Juice of ˝ fresh lemon
- Salt
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Directions:
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- Preheat the oven to 400 degrees F.
- In a food processor, combine the egg, mustard, garlic, 1 tablespoon
of Nirmala's Jamaican Jerk blend, and lemon juice.
- Process until smooth. Season with salt.
- With the machine running, add 1 cup of the oil in a steady stream.
Process until the mixture is thick.
- Season the scallops with salt.
- In a large sauté pan, heat the remaining olive oil.
- Add the scallops and sear for 1 minute on each side. Remove from the
heat and set aside. Scrub the scallop shells clean.
- Place the scallops in the center of each shell.
- Spread a heaping tablespoon of the Jamaican Jerk-mayonnaise on top each scallop.
- Sprinkle the top of each scallop with the cheese.
- Place the scallops on baking sheets.
- Place in the oven and cook until the top is golden and bubbly.
- Remove from the oven and serve on a large platter.
- Garnish with fresh chives.
- Can be served with Mint, Mango and Cilantro Chutney (see India recipe page)
or on a bed of organic baby greens.
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