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Test Kitchen Approved

Vadouvan Curry-Dusted Scallops with Apple Broth

Recipe By Shelby Kinnaird (aka Diabetic Foodie)


6 servings

Recipe By Shelby Kinnaird (aka Diabetic Foodie)

A warm and comfy fall twist on classic grilled scallops, this dish encourages coziness with a warm-spiced apple broth.


For Apple Broth:

2 celery stalks with leaves, coarsely chopped

1 tart apple, coarsely chopped with skin, cored

5 cups unsweetened apple juice

2 shallots, sliced

For Scallops:

1 1/2 lbs. scallops, rinsed and patted dry

1 tart apple, peeled, cored and chopped into ¼" cubes

2 Tbsp. olive oil, divided

1 celery stalk, trimmed and thinly sliced

1 Tbsp. chives, chopped

1/2 tsp. apple cider vinegar

Savory Spice ingredients in this recipe

  • Brown Mustard Seeds

    Brown mustard seeds possess a pungent flavor. Whole brown mustard seeds are typically an ingredient used to make whole grain mustard and many coars...

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  • Broken Star Anise

    Star anise has assertive warmth that creates a slight numbing effect in the mouth. The broken pieces are not of a standard size and can range from ...

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  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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  • Vadouvan

    Thought to have been the result of French colonial influence in India, this seasoning is a version of a masala with the addition of traditionally F...

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Step 1: Make Apple Broth

Place celery, apple, apple juice, shallots, Brown Mustard Seeds, and Broken Star Anise in a large heavy saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for about 45 minutes or until liquid has reduced and is syrupy. Strain and set aside. Discard solids.

Step 2: Preare Scallops

Preheat oven to 250 degrees. Season scallops with Salt & Pepper Tableside Seasoning. Place 2 teaspoons of Vadouvan on a small plate. Dip both flat sides of scallops in Vadouvan and transfer to a large plate.

Step 3: Cook Scallops

Heat 1 tablespoon of oil in heavy large skillet (preferably cast iron) over medium-high heat. Add scallops and cook until seared on first side, about 2 minutes. (Do not crowd the scallops in the pan or you won't get a nice sear. You may need to do more than one batch, depending on the size of your pan.) Flip scallops and cook another 2 minutes or so, until seared on second side and barely opaque in the center. Transfer to a small baking sheet and place in oven to keep warm.

Step 4: Finish

Heat remaining 1 tablespoon of oil in the same skillet. Add apple and celery. Saute until apple begins to soften, about 3 minutes. Add apple broth and remaining Vadouvan. Increase heat to high and boil until mixture thickens, about 10 min. Stir in vinegar. Season with Salte & Pepper Tableside Seasoning and more vinegar, if desired. Divide broth mixture among 4 shallow pasta bowls. Add scallops and garnish with chives.