For these Indian pan-grilled sea scallops, the scallops are marinated in turmeric then seared. The dish is finished with wilted spinach and ground peanuts.
About Raghavan Iyer
Raghavan Iyer is a food writer and culinary instructor whose work has appeared in Saveur and Cooking Light, among other publications. He's also the author of nearly half a dozen cookbooks, including The Turmeric Trail and 660 Curries. He won the IACP Award of Excellence for “Cooking Teacher of the Year” in 2004 and was a finalist for the James Beard Journalism Award in 2005. Born in Bombay and fluent in more than six languages, he also leads annual food and cultural tours to India.