Seared Scallops with "Chaka Laka"

Seared Scallops with
Servings: 6 Prep 20 mins Cook 25 mins


  • Crisp Cornmeal:
  • 1 1/2 cups water
  • 2/3 cup yellow or white cornmeal
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon olive oil
  • Chaka Laka:
  • 2 tablespoons olive oil
  • 1 medium Spanish onion, chopped
  • 1 teaspoon garam masala (see Note)
  • 4 large tomatoes, seeded, diced
  • 1 jalapeno, seeded, chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • To serve:
  • 3 tablespoons unsalted butter
  • 30 large sea scallops
  • Kosher salt, black pepper to taste
  • Minced fresh cilantro, for garnish

Make It

Crisp Cornmeal:

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

2. 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:

3. 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, jalapeno, sugar and salt; cook about 5 minutes. Mix well. Set aside.

To serve:

4. 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.

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


6. Garam masala is available from McCormick, 800-632-5847 or

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 255, Fat, total (g): 12, chol. (mg): 40, sat. fat (g): 4, carb. (g): 22, fiber (g): 3, pro. (g): 15, sodium (mg): 618, Percent Daily Values are based on a 2,000 calorie diet.