Ingredients
Cilantro-Mint Chutney
- 1 Quart water
- 3 Cups fresh cilantro leaves, slightly packed
- 3 Cups fresh mint leaves, slightly packed
- 1 Teaspoon ascorbic acid powder
- 1 serrano chile pepper; stemmed, seeded and minced
- 1/4 Cup olive oil
- 2 (1/4 cup) cold water
- 1 Tablespoon molasses
- Sea salt, to taste
Procedure
In 2-quart saucepan heat 1 quart salted water to simmer. Have ready a 1-quart mixing bowl 1/4 full of ice cubes and enough water to fill bowl to 2/3 full. Blanch cilantro and mint leaves for 10 seconds in hot water and immediately plunge into ice bath for 2 minutes; remove and drain well. Combine with ascorbic acid powder, chile pepper, olive oil and 2 ounces cold water in blender and process on high until very smooth. Add molasses and blend well. Season to taste with salt. Store in refrigerator in a squeeze bottle until needed.
Pappadam Chips
- 12 pappadam*
- Cooking spray, as needed
- 1 Teaspoon finely ground fennel seed
- 1 Teaspoon coarse sea salt
Pappadam Chips
Preheat oven to 375°F. Lightly moisten wafers with spray bottle filled with water. Spray each side of wafer lightly; let set until soft enough to cut. Cut into rounds, using a 2 or 3-inch plain round cookie cutter. Arrange in single layer on Silpat-lined baking sheet; spray lightly with cooking spray. Bake at 375°F until lightly golden and crisp. Season with fennel and salt. Cool completely and store in airtight container at room temperature until needed.
Notes:Pappadam are lentil wafers and are available at Middle Eastern and Indian groceries.
Golden Raisin-Tomato Jam
- 2 Cups Gewurztraminer or similar white wine
- 2 Cups California golden raisins
- 2 Teaspoons garam masala
- 1 Teaspoon cumin seeds
- 2 Teaspoons black mustard seeds
- 1 green cardamom pod, crushed and coarsely chopped
- 2 Ounces (1/4 cup) olive oil
- 1 Teaspoon chopped garlic
- 1 Teaspoon peeled and chopped fresh gingerroot
- 4 Cups canned, roasted whole tomatoes; seeded and cut in 1/4-inch dice
- Fresh lime juice; to taste
- Salt; to taste
Golden Raisin-Tomato Jam
Warm wine to 160°F in 1-quart saucepan. Remove from heat and add raisins; set aside to steep for 30 minutes. Drain raisins, reserving wine and raisins separately. Toast garam masala, cumin, mustard and cardamom over low heat, in a 6-inch nonstick pan, tossing and stirring constantly for 1 minute, being careful not to scorch.
Heat 12-inch sautépan over medium heat; add olive oil. Reduce heat to low; add garlic and gingerroot. Cook, stirring constantly over low heat until soft. Add toasted spices; cook about 5 minutes more. Stir in tomato; turn heat to medium. Then, add raisins and reserved wine; simmer for 15 minutes, stirring frequently until thickened and nearly dry. Remove from heat; add lime juice and season with salt to taste. Set aside to serve at room temperature.
Scallops
- 12 jumbo sea scallops (U-10 count), muscle removed and patted dry
- Cooking spray, as needed
- Sea salt and fresh ground pepper; to taste
- Garam masala; to taste
To Serve
Heat 12-inch nonstick sautépan over high heat. Spray with cooking spray. Season both sides of scallops with garam masala, sea salt and ground pepper. Sear scallops in batches. Do not crowd pan. Cook first side until brown and crisp, about 3 minutes. Turn and cook 1 to 2 minutes more. Remove from pan and drain on paper towels. Top pappadam crisps with 1 tablespoon of Raisin-Tomato Jam and 1 scallop each. Arrange 3 of these on each of 4 warmed plates. Drizzle with Cilantro-Mint Chutney. Serve at once.