Ginger scallops from Rasika: Flavors of India (page 86) by Ashok Bajaj and Vikram Sunderam and David Hagedorn

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Notes about this recipe

  • sosayi on April 17, 2020

    Agreed that this is super easy to prep besides that annoying ginger juice. I ended up doing half juice and half microplaned ginger. And it worked fine. DELICIOUS, though. I’d definitely make it again. I might even consider doing a larger batch of the red pepper sauce, to then freeze, so that it could go in the Vitamix and get a smoother consistency.

  • DKennedy on February 18, 2019

    We made this as part of our Cook the Book menu. This was our first "small bite" on our multi course menu. By far the best scallops I've ever eaten. Other than juicing the ginger, this recipe is very easy to prepare and most of the prep can be done earlier in the day. This would make a lovely main course. You must try these!!!!

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