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Seared Scallops with “Chaka Laka” Recipe from Jiko, Animal Kingdom Lodge


Crisp Cornmeal:
1½ cups water
¾ cup yellow or white cornmeal
¾ teaspoon salt
¾ teaspoon black pepper
1 teaspoon olive oil.

Chaka Laka
2 tablespoons olive oil
1 medium size Spanish onion chopped
1 teaspoon garam masala
4 large tomatoes, seeded and diced
1 jalapeno pepper, seeded and diced
1 teaspoon sugar
½ teaspoon salt

3 tablespoons unsalted butter
30 large sea scallops
kosher salt, black pepper to taste, and minced fresh cilantro for garnish

Yield: 6 servings


Crisp Cornmeal:
Bring water to a boil in a heavy stainless steel sauce pan. Slowly whisk in the cornmeal, salt, and pepper; whisking continuously for approximately 5 minutes
Spread oil in an 8x8 inch baking dish to coat and then spread cooked cornmeal into it. Let Cool. Cut into 6 inch 6 strips and then cut each strip crosswise in half. Set aside.

Chaka Laka
In heavy stainless steel pot heat oil and add onions and cook over medium high heat until they color lightly (about 5-7 minutes).
Add garam masala and cook another minute.
Add tomatoes, jalapeno, sugar, and salt and cook for about 5 minutes. Set aside.

Heat butter in a large non stick skillet. All cornmeal pieces and cook over medium high heat on both sides until golden (about 3 minutes) and then remove and set aside.
Add scallops to the same pan and cook over medium high heat until golden brown (about 2 minutes) and then turn and cook other side.
Divide Chaka Laka among 6 warm plates and sprinkle with the chopped cilantro. Divide scallops on top. Serve with the crisp cornmeal.



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