Рецепт Scallops With Indian Spiced Cauliflower
Порций: 4
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
- Â Â Salt to taste
- 1/4 tsp garam masala
- 2 tsp tamarind paste
- Â Â (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
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. thinly-sliced fresh mint
- 1 Tbsp. chopped cilantro
- 1 lb bay scallops
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. oil
- 2 tsp butter
- 1 dsh garam masala (optional)
- Â Â Cilantro sprigs or possibly basil leaves
Инструкции
- 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.
- 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.
- 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.
- 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.
- This recipe yields 4 main-dish servings.
- Comments: To clarify butter, heat 1 stick over low heat. Spoon off foam, then pour off clarified butter.
- Use a mortar and pestle to crack the cumin and coriander.
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 189g | |
Recipe makes 4 servings | |
Calories 464 | |
Calories from Fat 328 | 71% |
Total Fat 37.37g | 47% |
Saturated Fat 19.98g | 80% |
Trans Fat 0.09g | |
Cholesterol 124mg | 41% |
Sodium 392mg | 16% |
Potassium 497mg | 14% |
Total Carbs 9.13g | 2% |
Dietary Fiber 1.5g | 5% |
Sugars 2.92g | 2% |
Protein 24.09g | 39% |