Summer Cooking
You may not typically think of Asian-inspired food when you think of light summer fare, but I'm here to tell you that there's more to the story with Indian flavours.
Besides being one of my favourite summer fruits, mangoes are a go-to specialty of North Indian cuisine, and this recipe will bring back memories for those of you who visited Punjab during mango season — with all the frenzied activity of buying fresh mangoes in the market and whipping up pickled mango chutney to store for the season. Then, of course, you have the turmeric, which is a natural anti-oxidant and anti-inflammatory spice generally found in the southwest of India. Combine this with seafood, which is probably my favourite protein to cook any time of year — but especially during the summer — and you have something healthy and light enough to make you feel just content and not overly full.
My husband, Johann, and I spent our honeymoon in Goa (read: heaven on Earth), where I was inspired by many varieties of Asian-influenced seafood. Since then, we've experimented quite a bit with different flavour combinations, but it was my mother-in-law who introduced us to a version of this dish and we have been enjoying it ever since!
Prep time: 10 minutes
Cook time: 20 minutes
Serves 4
Ingredients:
- 1 lb scallops
- 2 Tbsp freshly chopped cilantro
- 1 cup chopped mango chunks
- ½ Tbsp turmeric
- 1 Tbsp olive oil
- 1 garlic clove, finely chopped
- 1 cup basmati rice, cooked per package instructions
- 1 tsp salt
- 1 tsp fresh black pepper
Preparation:
- Start cooking basmati rice according to package instructions (this should take about 20 minutes).
- In a large pan, over medium heat, heat olive oil and garlic.
- Add scallops and turmeric until very lightly browned and sautéed, then remove from the pan.
- Add mango chunks to pan and cook until nearly soft.
- Return scallops to pan with mango and cook until both are tender and mixed together. Add salt and pepper to taste, then immediately remove from heat.
Plating:
- Place a scoop full of basmati rice on a plate, then add the scallop and mango mixture on top.
- Garnish with chopped cilantro and add vegetables of your choice for a complete meal that the whole family is sure to love!
Pro tip: Frozen mangoes actually work better for this recipe, as they hold their flavour and shape better when mixing with the scallops.
Serve this dish immediately for maximum tastiness along with a fresh cucumber martini (or refreshing drink of your choice) and enjoy!
Images courtesy of: Amrith Aakre
Amrith Aakre
Author
Amrith K. Aakre is a fitness nut, avid reader, and clings to her youth by going out dancing occasionally. Amrith’s goal is to communicate her thoughts on all topics from the perspective of a busy mom, wife, and attorney who is trying to find a space in the world.
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