Butter Scallops

Ingredients

• Clarified Butter

  Ghee - Trader Joe's

  6 tsp or 30g

• Shallots

  Raw

  1 ⅞ shallot (medium) or 80g

• Garlic

  Raw

  1 ⅞ clove or 6g

• Ginger

  Spices, ground

  ⅓ tbsp or 2g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Salt

  Table

  ³⁄₁₆ tbsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  1 tbsp or 5g

• Cumin

  Spices, cumin seed

  ⅓ tbsp, ground or 3g

• Cinnamon

  Spices, ground

  ¹⁄₁₆ tbsp or 0.6g

• Heavy whipping cream

  Fluid

  1 cup, fluid (yields 2 cups whipped) or 238g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Scallop

  Mollusks, mixed species, raw

  16 oz or 454g

Directions

1. In a large skillet heat the clarified butter (ghee) over medium-high heat.
2. Mince garlic and shallot. Add shallot to pan and cook, stirring frequently, until it just starts to soften. Add garlic, ginger, tomato paste, salt, cayenne, cumin, and cinnamon, and cook for another 3-5 minutes. It will be very thick.
3. Add in the scallops and the heavy cream, and cook until the scallops are just cooked through. Stir well to make sure sauce combines. This will take about 5 minutes. Garnish with the fresh cilantro and serve.

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