Cumin Crusted Sea Scallops With Mustard and Garam Masala

Mains: Spicy Sea Scallops Sides: San Marino Salad+ Arugula with Bocancini, avocado, cherry tomatoes, lemon dressing

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  tablespoons chili powder
• 3  tablespoons  toasted ground cumin
• 1  teaspoon salt
• 1  teaspoon fresh ground black pepper
• 1⁄4 cup olive oil
• 1  teaspoon mustard seeds
• 1  cardamom pod
• 1  star anise
• 12  large sea scallops, rinsed and patted dry

Directions

1. Combine chili, cumin, salt and pepper in a medium shallow bowl.
2. Dredge one side of each scallop in the spice mixture.
3. Heat the oil in a large nonstick saucepan over high heat.
4. Add mustard seeds, cardamom and star anise.
5. Place the scallops in the heated pan, spice side down and cook for 3 minutes (until bottom edge is brown).
6. Reduce the heat to low, turn the scallops for 2 to 3 minutes more.
7. Remove from pan and arrange the scallops around the plate.
8. Drizzle the spice oil drippings from the pan over the scallops and serve.