Ingredients with Measurements:
- 12 large sea scallops
- 1/2 cup tucupi sauce
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large non-stick skillet
Step-by-step instructions:
1. Pat the scallops dry with paper towels and season with salt and black pepper.
2. Heat the olive oil in a large non-stick skillet over medium-high heat.
3. Add the scallops to the skillet and cook for 2-3 minutes on each side until golden brown and cooked through.
4. Remove the scallops from the skillet and set aside.
5. Add the tucupi sauce to the skillet and cook for 1-2 minutes until slightly reduced.
6. Return the scallops to the skillet and toss to coat with the tucupi sauce.
7. Sprinkle the chopped cilantro over the scallops and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 120
Fat: 4g
Protein: 18g
Carbohydrates: 3g
Fiber: 0g
Sugar: 0g
Sodium: 450mg
Substitutions for ingredients:
- Tucupi sauce can be substituted with any other type of sauce or broth.
Variations:
- Add chopped garlic and ginger to the skillet for extra flavor.
- Serve the scallops over a bed of rice or noodles.
Tips and tricks:
- Make sure to pat the scallops dry with paper towels before cooking to ensure a crispy sear.
- Don't overcrowd the skillet when cooking the scallops to ensure even cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the scallops in a non-stick skillet over medium heat until heated through.
Presentation ideas:
Serve the scallops on a white plate with a drizzle of tucupi sauce and a sprinkle of chopped cilantro.
Garnishes:
Garnish with a slice of lime or lemon for extra acidity.
Pairings:
Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the scallops are sticking to the skillet, add a little more oil to the skillet before cooking.
Food safety advice:
- Make sure to cook the scallops to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Tucupi sauce is a traditional Brazilian sauce made from fermented manioc juice.
Flavor profiles:
The scallops are sweet and tender, while the tucupi sauce is tangy and slightly sour.
Serving suggestions:
Serve the scallops as an appetizer or as a main course with a side dish.
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Region: Brazilian