Scallops Tikka Masala Recipe: A Tasty Variation of the Indian Recipe by Melissa Vickers

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I love tikka masala, and tend to associate it with chicken, mostly because that’s how I’ve made it before. It’s not limited to chicken though! This time I decided to try it with some bay scallops for seafood-flavored version. Yummy!

Tikka refers to the traditional way of soaking marinated meat and then skewering them to cook in a tandoor, or cylindrical oven fired by charcoal or firewood. Masala refers to the Indian spices mixed with yogurt and cream to make a creamy sauce with as much “zing” as you wish.

I don’t have a tandoor, but cooking this on the stovetop works pretty well. I added vegetables to the dish as well, and cooked some roasted garlic couscous to serve it on.

Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time 25 minutes
Servings: 4

Ingredients

• 1 bag (16 ounces) frozen bay scallops, thawed and drained well on paper towels
• 3 tablespoons tikka masala spice blend (I used Deliah Tikka Masala Spice Blend)
• 1 tablespoon olive oil
• 1 cup diced onion 
• 1 yellow squash, sliced in 1/4-inch rounds and cut in half
• 4 ounces mushrooms, sliced
• 1 tablespoon garlic
• 1/2 teaspoon ground ginger
• 1 can (14 ounces) diced tomatoes in juice
• 2 teaspoons lemon juice
• 2 tablespoons heavy cream
• 3 tablespoons plain Greek yogurt
• 1 tablespoon cilantro, chopped (optional)

Here’s how to make it:

1. In a bowl, combine scallops and tikka masala spice blend. Let it sit for 10 minutes.
2. Heat the olive oil in a large skillet. When hot, add scallops and cook until slightly browning and most of excess liquid has evaporated. Remove from pan and set aside.
3. Add onions, squash and mushrooms to pan. Cook for 3 to 5 minutes. Add garlic and ginger and cook for 2 to 3 minutes.
4. Add can of tomatoes (with juice) and bring to a simmer. Return scallops to pan and cook for 10 minutes. Add in lemon juice and cream. Bring everything to a simmer.
5. Whisk in yogurt and cilantro. Serve over rice or couscous.

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