Asafetida Crusted Scallops with Arugula and Star Anise
Ingredients
- 10 to 12 large sea scallops, about 1 pound, , tough muscles removed
- 1 tablespoon asafetida
- 3 tablespoons olive oil
- 3 star anise
- Salt to taste
- Juice of 1 lemon
- 4 cups young arugula leaves, rinsed and dried
- 2 tablespoons pumpkin seeds, lightly toasted
Preparation
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1 Gently pat scallops dry with paper towels. In a food storage bag, toss scallops gently with asafetida, 1 tablespoon olive oil, and salt. Refrigerate for about 1 hour.
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2 Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the star anise and fry until very fragrant, about 1 minute.
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3 With tongs, arrange the scallops in the hot oil and cook for about 2 to 3 minutes on each side, or until golden brown.
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4 Remove and drain excess oil on a kitchen towel.
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5 Remove the oil from heat and stir in the lemon juice and cool.
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6 Toss the arugula in the reserved oil and divide salad onto plates topped with scallops and pumpkin seeds.
Chef Vikas Khanna
