For the Kolhapuri Masala

This homemade spice blend is the heart of our dish, delivering a complex, aromatic, and spicy kick characteristic of Maharashtrian cuisine. Roasting these spices before grinding them is crucial for unlocking their full flavor potential.

• 1
  cup
  dried red Thai or cayenne chiles,
  stems removed

  These chilies provide the foundational heat for the masala. Thai chiles offer a bright, sharp heat, while cayenne is a good all-rounder. Adjust the quantity to your preferred spice level.

• 1/2
  cup
  shredded dried unsweetened coconut

  Coconut adds a lovely sweetness and richness, balancing the heat of the chilies and contributing to the authentic flavor profile of Kolhapuri masala.

• 2
  tablespoons
  white sesame seeds

  Sesame seeds contribute a nutty depth and a slight crunch to the spice blend, enhancing its complexity.

• 1
  tablespoon
  coriander seeds

  Coriander seeds provide a warm, citrusy, and slightly sweet note that is essential in Indian spice blends.

• 1
  tablespoon
  cumin seeds

  Cumin offers an earthy, pungent, and warm flavor, a cornerstone of many Indian curries.

• 1
  tablespoon
  black peppercorns

  Black peppercorns add a sharp, piquant heat and aromatic complexity distinct from the chilies.

• 1
  teaspoon
  black or yellow mustard seeds

  Mustard seeds contribute a sharp, pungent flavor that awakens the palate, especially when tempered.

• 1
  teaspoon
  fenugreek seeds

  Fenugreek seeds offer a distinctive, slightly bitter, and maple-like aroma. Use sparingly as their flavor is potent.

• 4
  blades
  mace

  Mace, the outer covering of nutmeg, provides a delicate, warm, and slightly sweet flavor that adds elegance to the blend.

• 2
  fresh or dried bay leaves

  Bay leaves infuse the masala with a subtle, aromatic, and slightly floral undertone.

• 1
  teaspoon
  canola oil

  A small amount of oil helps in the roasting process, ensuring even toasting of the whole spices.

• 2
  tablespoons
  ground Kashmiri chiles,
  or 1/2 tablespoon cayenne (ground red pepper) mixed with 1 1/2 tablespoons sweet paprika

  Kashmiri chiles are known for their vibrant red color and mild heat, adding visual appeal and a pleasant warmth. The suggested substitute also works beautifully.

For the Sea Scallops

The scallops are the star protein, complemented by fresh spinach and the rich Kolhapuri masala. Ensuring your scallops are dry before cooking is key to achieving a beautiful sear.

• 1
  pound
  large sea scallops,
  (about 12 to 15 per pound, preferably dry-packed)

  Choose fresh, large sea scallops. Dry-packed scallops are preferred as they contain less water, making them easier to sear and achieve a golden crust. Pat them very dry before marinating.

• 1/2
  teaspoon
  ground turmeric

  Turmeric adds a beautiful golden color to the scallops and a subtle, earthy flavor, preparing them for the vibrant masala.

• 1/2
  cup
  unsalted dry-roasted peanuts

  These peanuts will be ground to create a coarse, nutty texture that adds body and richness to the sauce, while also providing a delightful crunch.

• 2
  tablespoons
  canola oil

  Canola oil has a neutral flavor and high smoke point, ideal for searing scallops and stir-frying vegetables.

• 6
  medium-size cloves
  garlic,
  finely chopped

  Fresh garlic provides an aromatic base for the spinach, infusing it with its pungent and savory notes.

• 1
  pound
  baby spinach leaves,
  well rinsed

  Baby spinach wilts quickly and has a tender texture that pairs wonderfully with the robust flavors of the masala and delicate scallops. Ensure it’s thoroughly rinsed.

• 1
  tablespoon
  Kolhapuri masala

  This is the freshly prepared masala, providing the signature flavor to the entire dish. You’ll only need a portion of the batch you prepare.

• 1
  teaspoon
  coarse kosher or sea salt

  Salt is essential for seasoning and bringing out the flavors of all the ingredients. Adjust to taste.

Make the Kolhapuri Masala

Preparing your own spice blend is a cornerstone of authentic Indian cooking. This step fills your kitchen with incredible aromas and ensures the freshest flavor for your dish.

• 1. In a medium-size bowl, combine all the Kolhapuri masala ingredients, except for the ground Kashmiri chiles. Stir well to ensure all the whole spices are lightly coated with the canola oil. This helps them roast evenly and prevents burning.
• 2. Preheat a medium-size skillet over medium heat. Once hot, pour the oiled spices into the skillet. Roast the blend, stirring constantly, for 3 to 4 minutes. The goal is to toast them until they become fragrant and slightly darker, but not burnt. Watch carefully as spices can burn quickly.
• 3. Immediately transfer the roasted spices to a plate to cool completely. Allowing them to cool ensures they grind properly and don’t clump from residual heat. Once cool to the touch, place half of the spices in a spice or coffee grinder. Grind until the texture resembles finely ground black pepper. Pour this ground mixture into the same medium-size bowl and repeat with the remaining half of the spices. Combine both ground batches thoroughly. Finally, stir in the ground Kashmiri chiles (or the cayenne and paprika mixture). The Kashmiri chiles are added at the end to preserve their vibrant color and delicate flavor, as they do not require roasting.
• 4. Store your freshly made Kolhapuri masala in a tightly sealed jar, away from excessive light, heat, and humidity. It will retain its potent flavor and aroma for up to 2 months. This batch will yield more than you need for this recipe, so you’ll have extra for future Indian culinary adventures.

Make the Sea Scallops

With your masala prepared, we move on to the main event: perfectly seared scallops nestled in a bed of flavorful spinach and peanuts.

• 1. Prepare the scallops by patting them very dry with paper towels; this is crucial for achieving a good sear. In a medium-size bowl, combine the dried scallops with the ground turmeric. Toss gently to ensure each scallop is evenly coated. Refrigerate, covered, for at least 30 minutes, or even overnight if preferred. Since there are no acidic ingredients in the marinade to break down the mollusk’s texture, an overnight marinade is perfectly fine and allows the turmeric flavor to deeply permeate the thick scallop muscles.
• 2. While the scallops marinate, prepare the peanuts. Pour the unsalted dry-roasted peanuts into the bowl of a food processor. Pulse a few times until they achieve the consistency of coarse breadcrumbs. Be careful not to over-process them into a paste. Set aside.
• 3. Heat the 2 tablespoons of canola oil in a large skillet over medium-high heat until shimmering. Add the marinated scallops (along with any small amount of marinade remaining in the bowl), arranging them in a single layer to avoid overcrowding. Sear the scallops on their two broad sides until they develop a beautiful light brown crust, which typically takes 3 to 5 minutes per side. Overcooking will make them rubbery, so aim for just cooked through. Once seared, transfer the scallops to a clean plate and set aside.
• 4. Reduce the heat to medium. Add the finely chopped garlic to the same skillet, taking advantage of the flavorful fond left by the scallops. Stir-fry the garlic until it turns a light golden brown and becomes fragrant, about 1 minute. Pile the well-rinsed baby spinach leaves into the skillet. Cover the skillet and cook until the spinach is completely wilted, which will take approximately 5 to 8 minutes. As the spinach cooks, the steam it releases will help to deglaze the pan, incorporating all the delicious browned bits and creating another layer of rich flavor for your sauce. Once wilted, stir in 1 tablespoon of the freshly prepared Kolhapuri masala and 1 teaspoon of coarse kosher or sea salt. Taste and adjust seasoning as needed.
• 5. Return the seared scallops to the skillet, including any accumulated liquid on their plate (this liquid is precious flavor!). Gently cover the scallops with a blanket of the wilted, spiced spinach. Cover the skillet once more and cook, without stirring, for another 3 to 5 minutes. This gentle reheating allows the scallops to finish cooking and absorb the flavors of the masala and spinach, ensuring they are firm to the touch but still tender and not rubbery.
• 6. Carefully transfer the scallops to a warm serving platter. Now, add the coarsely ground peanuts to the spinach remaining in the skillet. Stir thoroughly to combine the peanuts with the spinach and masala. Simmer, uncovered, stirring occasionally, for 2 to 4 minutes. This step allows the ground peanuts to absorb any excess liquid and beautifully thicken the sauce, adding a luscious texture and a rich, nutty flavor.
• 7. Spoon the aromatic spinach-peanut mixture generously over the pan-grilled scallops on the serving platter. Serve immediately and enjoy this truly exceptional dish.

Adapted From

660 Curries

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