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Рецепт Scallops With Indian Spiced Cauliflower
by Global Cookbook

Scallops With Indian Spiced Cauliflower
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Ингредиенты

  • 2 tsp clarified butter or possibly oil
  • 1 tsp chopped ginger root
  • 1 tsp chopped garlic
  • 1 sm dry red chile crushed
  • 1/4 tsp cracked cumin seeds
  • 1/4 tsp cracked coriander seeds
  • 1/8 tsp freshly-grnd black pepper
  •     Salt to taste
  • 1/4 tsp garam masala
  • 2 tsp tamarind paste
  •     (sold at Asian markets)
  • 1 tsp sugar
  • 1 Tbsp. almond paste
  • 1/2 c. coconut lowfat milk
  • 1/2 c. chicken or possibly vegetable stock
  • 1/2 c. butter - (1 stick)
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced ginger root
  • 2 tsp minced jalapeno
  • 1 head cauliflower - (abt 2 lbs) cut small pcs
  • 1/2 tsp grnd nutmeg
  • 1 tsp cracked cumin seeds
  • 1 tsp cracked coriander seeds
  • 1 x bay leaf
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 Tbsp. thinly-sliced fresh mint
  • 1 Tbsp. chopped cilantro
  • 1 lb bay scallops
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 Tbsp. oil
  • 2 tsp butter
  • 1 dsh garam masala (optional)
  •     Cilantro sprigs or possibly basil leaves

Инструкции

  1. For the Almond Tamarind Sauce: Heat the butter in a small pan over medium heat. Add in the ginger, garlic, chile, cumin, coriander, pepper, salt to taste and garam masala. Cook, stirring, till fragrant, 3 min. Add in the tamarind paste, sugar, almond paste, coconut lowfat milk and stock. Simmer 10 min. Place in a blender; blend till smooth. Strain, then adjust the salt.
  2. For the Cauliflower: Heat a saucepan over medium heat. Add in the butter, garlic, ginger and jalapeno. Cook 3 to 4 min. Add in the cauliflower, nutmeg, cumin, coriander, bay leaf and salt and pepper to taste. Cover; cook over medium-low heat till tender, 15 min. Remove the lid; cook till the liquid has evaporated, 5 to 6 min. Add in the mint and cilantro.
  3. For the Scallops: Season the scallops with salt and pepper. Heat a large skillet over medium-high heat; add in the oil. When it smokes, add in the scallops (cook in 2 batches). When browned on the bottom, turn and cook till all sides are browned, 1 1/2 to 2 min total, stirring to keep them from sticking. Add in the butter and allow to foam. Baste the scallops with the butter till they are cooked, 30 seconds.
  4. Divide the cauliflower among 4 plates. Arrange the scallops around it. Spoon 2 Tbsp. of almond-tamarind sauce on and around the scallops; dust lightly with the garam masala. Garnish with cilantro or possibly basil.
  5. This recipe yields 4 main-dish servings.
  6. Comments: To clarify butter, heat 1 stick over low heat. Spoon off foam, then pour off clarified butter.
  7. Use a mortar and pestle to crack the cumin and coriander.