SESAME CRUSTED SCALLOPS

INGREDIENTS

1 kg scallops / salt for seasoning / 60ml refined oil 40g butter / 20g white sesame seeds / 20g black sesame seeds

Alleppey sauce

45ml refined oil / 15 curry leaves / 15g red chili powder / 100g shallots / 20g ginger / 4 green chilies / salt for seasoning / 200g green mangoes 5g turmeric powder / 450ml coconut milk

Carrot floral dust

200g carrot / 5g salt / 10g sugar / 10g ashwagandha powder

Garnish

1 pot pea shoots

Method

Carrot floral dust is used as a garnish in this dish. Peel the carrots and discard the first layer. Keep peeling the carrot till it reaches its bone part. Spread on a sheet and put that in dehydrator for 6 hours at 85C or put it in the oven at 85C on dry heat. Once it is completely dehydrated put it in a blender along with the salt, sugar and ashwagandha powder. Grind it till it becomes a powdered form. Sieve it through a fine strainer and store. Green mango and coconut sauce, peel and dice the shallots, slit green chilies, slice the garlic, and julienne the ginger. Peel the green mangoes and take out the pulp part. Chop them roughly into small dices. In a saucepan heat the oil and put curry leaves, followed by green chills, garlic and ginger. Sauté till it’s translucent and should not get any colour. Add chopped shallots and sauté it tills it becomes soft, approximately for 2 minutes on medium flame. Put the diced green mangoes followed by turmeric powder, red chili powder and salt. Fry for 30 seconds only so that the spices does not burn. Pour the coconut milk and let it come to a boil. Simmer for five minutes and check the consistency. It should not be very thin. Take it out from the flame and blend it using a hand blender. Strain the sauce and adjust the seasoning. Remove the side muscles of the scallops if needed and pat dry them. Sprinkle salt and meanwhile heat a pan to medium-high flame and pour oil. Add the scallops to the pan and make sure it is placed in single layer. Cook the scallops for 90 seconds and flip. Once cooked from both the sides, add butter and pour it over the scallops once it’s melted in the pan. In another pan dry roast, the sesame and spread on a flat dish. Coat the cooked scallops from both the sides and serve along with the hot green mango sauce. Garnish with pea shoots and carrot floral dust.

by ASHISH KUMAR