Seared Scallops in Spicy Cream Sauce
There are so many ways to cook up scallops! And I’m pretty sure we’ve tried about half of them. To turn our scallops into a meal, we love cooking them in a creamy white wine sauce and using rice or potatoes to catch every last bit of sauce.
The beauty with this recipe (and with using Big Cove Foods’ spices) is that you can switch out for your favourite spice blend! The recipe would also be amazing with ‘Mary Had a Lot of Lamb’, ‘Porcini BBQ Genie’ or even ‘Ancient Chinese Secret’. So choose your meal weapon and as much local as you can find!
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All-Natural / Gluten Free / Low Salt / No fillers / Clean, Inspiring Flavours
The sweet and peppery annatto seed is often used for colouring due to it's bright red-orange exterior. But with its flavour and colouring abilities combined, how could we not turn it into a spice blend?
We combined it with tangy ripe mango (amchur) and the zest pow of orange to give you a blend that's ready to hop into your dish at any given moment.
This has been our go to for ribs since day one and you will be pleasantly surprised by it's power to handle hardy root vegetables and grains.
Use a little, or use a lot - and season with a little salt to taste.
Let these flavours inspire you.
Ingredients:
herbs and spices, annatto seeds, tarragon, yellow sugar, granulated garlic, onion powder, black pepper, sea salt, orange peel, sichuan pepper, amchur
May Contain: Mustard, Sulphites, Sesame