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Tawa Scallops Recipe By Chef Peter Beck of Pippali Restaurant, New York City


2 pounds of Tawa Scallops,

 2 Tomatoes,

4 Cloves of Garlic,

3 Tablespoons of Olive Oil,

½ Tablespoon of Sugar,

Salt to taste

4 Ounces of Oil for Scallops

To Make Avocado Relish:

1 Avocado,

1 Medium Onion,

2 Ounce Cilantro,

1 Small Jalapeno,

½ Ounce Ginger,

1 Teaspoon Lemon Juice,

1 Teaspoon Roasted Cumin Powder,

¼ Teaspoon Black Salt


  1. Cut the tomatoes in half
  2. Season with salt and pepper
  3. Drizzle 2 teaspoons of olive oil
  4. Add ginger and roast the tomatoes for 10 minutes in the oven
  5. Cool it down and add sugar
  6. Blend it when Chutney is ready
  7. For avocado relish: Take all ingredients and chop it finely
  8. Take scallops in a pan and pour oil when it’s medium hot
  9. Put the scallops and cook for about two minutes
  10. Flip the scallops and cook the other side for two minutes
  11. Serve on a bed of tomato chutney and top it with avocado relish

About Chef Peter Beck

Chef Beck was recognized by the James Beard Foundation as “Top Chefs of 2002;” he received a two star review from The New York Times by Ruth Reichl (a legendary food critic) when he was Executive Chef at Chola restaurant in New York City and has been featured on TV shows such as, Martha Stewart, FOX/Good Day New York, among other top media outlets.

Chef Beck recently opened Pippali restaurant in Curry Hill-a strip of Indian restaurants in New York City.  Pippali is named after the Indian long pepper, known for its unusual and distinctive flavor that both confounds and tickles the palate with its spicy, hot, tangy, and sweet flavor.  The same can be said for Pippali’s cuisine that features authentic flavors and innovative interpretations of the vastly different styles cuisine from all the different regions of India. There is something to please every palate at Pippali, be it vegetarian or carnivore (lamb, goat, poultry, seafood) and to excite the most experienced and adventurous eaters. Chef Beck’s new Curry Hill restaurant puts an inventive spin on the regional cuisines of India, making the exotic approachable in both presentation and price.

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