Source: Family Circle

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Crisp Cornmeal:
  • Bring water to boil in heavy stainless-steel saucepan. Slowly whisk in the cornmeal, salt and pepper, whisking continuously for about 5 minutes.

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  • Spread oil in 8 x 8-inch baking dish to coat and spread cooked cornmeal into it. Let cool. Cut into 6 strips, then cut each strip crosswise in half. Set aside.

Chaka Laka:
  • In heavy stainless-steel pot, heat oil; add onions and cook over medium-high heat until they color lightly, about 5 to 7 minutes. Add garam masala and cook another minute. Add tomatoes, jalapeño, sugar and salt; cook about 5 minutes. Mix well. Set aside.

To serve:
  • Heat butter in large nonstick skillet. Add cornmeal pieces and cook over medium-high heat on both sides until golden, about 3 minutes per side. Remove. Season scallops with salt and pepper. Add scallops to same pan; cook over medium-high heat until golden brown, about 2 minutes. Turn; cook another 2 minutes.

  • Divide Chaka Laka among 6 warm plates; sprinkle with the chopped cilantro. Divide scallops on top. Serve with Crisp Cornmeal. Makes 6 servings.

Note:
  • Garam masala is available from McCormick, 800-632-5847 or www.mccormick.com.

Nutrition Facts

255 calories; fat 12g; cholesterol 40mg; saturated fat 4g; carbohydrates 22g; insoluble fiber 3g; protein 15g; sodium 618mg.
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