Out third menu is inspired by Indian cooking.Here we used scallops, but you could use shrimp or cubes of any fish you like as long as it can stand up to the spices used. We used basmati rice, but if you can’t find it, buy the American Texmati variety. Here we give you the recipe for a rub that will keep for weeks in an air-tight container.
1 pound dry packed scallops
1/2 teaspoon olive oil
Indian spice rub:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
freshly ground pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon kosher salt
Preheat oven to 400°F.
Place the scallops in one layer in the pan. Coat with the oil.
In a small cup combine the ingredients for the rub. Sprinkle the scallops with 1 teaspoon of rub. Reserve the rest.
Sprinkle the scallops with salt and bake until the scallops are just opaque, about 10 minutes, depending on their size.
Serve the scallops on top of the rice pilaf (recipe follows).
Diabetic exchanges: 3 very lean protein
Indian-Spiced Scallops Recipe
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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