Seared scallops with grapes and mint dressing

Seared scallops with grapes and mint dressing

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Grape sauce

  • 200

    g/7oz black and green seedless grapes

  • 50

    g/2oz mint leaves

  • 20

    g/3/4oz fresh ginger, peeled, chopped

  • 1

    small green chilli

  • 1

    tsp salt

  • 1

    tsp dried mango powder (amchoor) or chaat masala (both available from Asian grocers)

  • Grape sauce dressing

  • 20

    g/3/4oz unsalted butter

  • ½

    tsp black sesame seeds

  • ½

    tsp white sesame seeds

  • 1

    tbsp fresh ginger, cut into slices

  • 1

    shallot, finely chopped

  • 200

    ml/7fl oz dry white English wine

  • ¼

    tsp paprika

  • ¼

    tsp dried mango powder (amchoor) or chaat masala (both available from Asian grocers)

  • Garam masala caramel

  • 100

    g/4oz caster sugar

  • pinch garam masala powder

  • Scallops

  • 12

    king-size scallops, coral removed

  • 1

    tbsp black sesame seeds

  • tsp each chilli and garlic flakes, mixed

  • ½

    tsp each ground coriander and cumin, mixed

  • 3

    tbsp olive or vegetable oil

  • 100

    g/4oz unsalted butter

  • 12

    large black seedless grapes

  • 12

    large green seedless grapes

  • salt and freshly ground black pepper

  • Garnish

  • 1

    young carrot, cut into slices

  • micro salad leaves or pea shoots

Directions

Put all the ingredients for the grape sauce in a blender and blend until smooth. Set aside. To make the grape sauce dressing, heat the butter in a pan, then add the black and white sesame seeds. Take care as they pop. When they begin to pop, add the ginger and shallot. Sauté until translucent, then pour in the wine and reduce to one-third of the original volume. Stir in 200ml/7fl oz of the reserved grape sauce, the paprika, mango powder or chaat masala and salt to taste. Remove from the heat and set aside. Next make the caramel. Line a baking sheet with baking parchment. Place the sugar and two tablespoons of water in a heavy-based pan over a low heat and stir until the sugar has dissolved. Increase the heat to medium and boil, without stirring, until the syrup caramelises to a golden colour. Carefully pour the hot caramel onto the lined baking sheet, sprinkle immediately with the garam masala and place another parchment sheet on top. Carefully roll out with a rolling pin to make a thin sheet of caramel. Leave to set. Remove the caramel from the paper and break into small pieces. Set aside for the garnish. Divide the scallops into three batches. Dip one batch, on one side only, in the sesame seeds; dip the second batch, on one side only, in the chilli and garlic flakes; and dip the third batch, on one side only, in the ground coriander and cumin. Cook the scallops in their separate batches. Heat one tablespoon of the oil in a frying pan and add the sesame scallops, sesame-side down. Cook over a medium heat for 30 seconds, then add one-third of the butter. Cook for a further 30-60 seconds to give a golden-brown colour, then turn and cook for another minute. Transfer to a warm plate. Repeat with the remaining scallops, using fresh oil and butter for each batch. After the last batch of scallops has been sautéed, add the black and green grapes to the oil and butter mixture left in the pan (if there is too much, pour off a little). Sauté for two minutes. Add a spoonful of the grape sauce dressing to lightly deglaze the pan. Remove from the heat and keep warm. Season the scallops lightly with salt and freshly ground black pepper. To serve, warm the grape dressing in a small pan. Spoon a little of the dressing into the centre of each plate. Drag the back of a spoon through the dressing and across the plate to make a long streak. Place three scallops, one of each spice flavour, on the streak. Place the glazed grapes near the edge, then spoon over the grape sauce dressing and lean small pieces of caramel on the grapes. Sprinkle with the sliced carrot and micro salad leaves or pea shoots.


Nutrition

Facebook Conversations