Sunita Shenoy
“Seared Scallops with Sudouvan sauce” is my own creation, inspired by French vadouvan sauce ( which the French concoction of curry spice with milder flavors)
Ingredients:
Sea Scallops 10-15 pieces
Salt to taste
Butter to sear
For sauce:
3-4 methi (fenugreek) seeds
1/2 tsp mustard seeds
1/2 tsp chilli pwdr (mild)
1/2 tsp coriander pwdr
1/2 tsp cumin pwdr
1/2 turmeric pwdr ( can use fresh turmeric root too)
2-3 garlic pods crushed
1/4 “ ginger root
A few saffron threads for garnish
A few chives or any tiny greens for garnish
1 small onion
3-4 tbsp of coconut milk
1 marble size tamarind ( can substitute with lemon juice)
2 tbsp Ghee or oil
Salt to taste
Preparing:
Wash, pat dry and Lightly salt scallops and keep aside
Make sauce. Put mustard and methi seeds in the oil, once they crackle, add onion, garlic, ginger
And stir fry till cooked ( don’t let it brown, other wise sauce will become dark. You need a yellowish
Color sauce). Mix in spice powders and stir fry till you sense the aromas.
Add in coconut milk And give it a boil. Let it cool and then grind them all in a blender into a smooth sauce. Sauce is Ready. Heat before serving with scallops.
Now take butter in a non stick pan and layer scallops cook till brown on the bottom. Do not turn it till
They turn brown. Now flip them and turn the stove off. It cooks in the heat of the pan. Do not overcook. Scallops ready.
To plate, pour sauce in a plate place scallops with browned side
Facing up and garnish with saffron and micro greens or chives.
Can be served on top of a bed of rice, mashed potatoes or mashed cauliflower.
Side of roast asparagus or any other crispy vegetables complements this dish nicely.
