Scallops With Indian-Spiced Cauliflower

Recipe Ingredients

		Almond Tamarind Sauce
2 teaspoons	10ml	Clarified butter or oil
1 teaspoon	5ml	Minced ginger root
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Dried red chile - crushed (small)
1/4 teaspoon	1.3ml	Cracked cumin seeds
1/4 teaspoon	1.3ml	Cracked coriander seeds
1/8 teaspoon	0.6ml	Freshly-ground black pepper
		Salt - to taste
1/4 teaspoon	1.3ml	Garam masala
2 teaspoons	10ml	Tamarind paste
		= (sold at Asian markets)
1 teaspoon	5ml	Sugar
1 tablespoon	15ml	Almond paste
1/2 cup	118ml	Coconut milk
1/2 cup	118ml	Chicken or vegetable stock
		Cauliflower
1/2 cup	99g / 3.5oz	Butter - (1 stick)
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chopped ginger root
2 teaspoons	10ml	Chopped jalapeño
1		Cauliflower - (abt 2 lbs) - cut small pieces
1/2 teaspoon	2.5ml	Ground nutmeg
1 teaspoon	5ml	Cracked cumin seeds
1 teaspoon	5ml	Cracked coriander seeds
1		Bay leaf
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Thinly-sliced fresh mint
1 tablespoon	15ml	Minced cilantro
		Scallops
1 lb	454g / 16oz	Bay scallops
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Oil
2 teaspoons	10ml	Butter
1		Garam masala - (optional)
		Cilantro sprigs or basil leaves

Recipe Instructions

For the Almond Tamarind Sauce: Heat the butter in a small pan over medium heat. Add the ginger, garlic, chile, cumin, coriander, pepper, salt to taste and garam masala. Cook, stirring, until fragrant, 3 minutes. Add the tamarind paste, sugar, almond paste, coconut milk and stock. Simmer 10 minutes. Place in a blender; blend until smooth. Strain, then adjust the salt.

For the Cauliflower: Heat a saucepan over medium heat. Add the butter, garlic, ginger and jalapeño. Cook 3 to 4 minutes. Add the cauliflower, nutmeg, cumin, coriander, bay leaf and salt and pepper to taste. Cover; cook over medium-low heat until tender, 15 minutes. Remove the lid; cook until the liquid has evaporated, 5 to 6 minutes. Add the mint and cilantro.

For the Scallops: Season the scallops with salt and pepper. Heat a large skillet over medium-high heat; add the oil. When it smokes, add the scallops (cook in 2 batches). When browned on the bottom, turn and cook until all sides are browned, 1 1/2 to 2 minutes total, stirring to keep them from sticking. Add the butter and allow to foam. Baste the scallops with the butter until they are cooked, 30 seconds.

Divide the cauliflower among 4 plates. Arrange the scallops around it. Spoon 2 tablespoons of almond-tamarind sauce on and around the scallops; dust lightly with the garam masala. Garnish with cilantro or basil.

This recipe yields 4 main-dish servings.

Each serving: 505 calories; 651 mg. sodium; 105 mg. cholesterol; 40 grams fat; 23 grams saturated fat; 19 grams carbohydrates; 23 grams protein; 7 grams fiber.

Source:
The Los Angeles Times, 12-11-2002

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