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Scallops Palak Bhajee with Spinach and Peanuts
A Maharashtrian pairing: turmeric-rubbed sea scallops seared, then finished under garlicky spinach wilted in its own steam and seasoned with fiery Kolhapuri masala; crushed peanuts thicken the greens.
- YieldServes 6
- Hands-on27 min
- Total59 min
- Difficulty
Ingredients
- 450 glarge sea scallops (12 to 15 per 450 g), side muscle removed
- ½ tspground turmeric
- 70 gunsalted dry-roasted peanuts, about 1/2 cup
- 2 tbspcanola oil
- 6 clovesgarlic, medium, finely chopped
- 450 gbaby spinach leaves, well rinsed
- 1 tbspKolhapuri masala
- 1 tspcoarse kosher or sea salt
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