Curry Seared Scallops

This recipe is part of the One big recipe: Fusion Dinner Delight

Servings: 4

Ease of Preparation: Medium

Ingredients

Hot Pepper Relish:

• ½ pound (227 g) jalapeños, stemmed and seeded, finely diced
• ½ pound (227 g) red fresnos, stemmed and seeded, finely diced
• ½ pound (227 g) onions, finely diced
• 1 tablespoon (30 ml) vegetable oil
• Salt
• ½ cup (120 ml) cider vinegar
• ¼ cup (60 ml) sugar
• 2 star anise

Pea and Fava Bean Puree:

• 1 cup (240 ml) frozen peas, thawed
• 1 cup (240 ml) frozen fava beans, thawed
• Ice cold water, as needed
• 2 tablespoons (30 ml) lemon zest
• ½ lemon, juice
• ¼ cup (60 ml) chopped mint
• ½ teaspoon (2.5 ml) red pepper flakes
• ¼ cup (60 ml) olive oil
• Salt and pepper

Curried Scallops:

• 1 small bunch black radishes
• 1 pound (454 g) U10 scallops, cleaned
• Vegetable oil, for searing
• Salt and pepper
• Pea and Fava Bean Puree
• Hot Pepper Relish

Method

For the Hot Pepper Relish:

• In a saucepan over medium-low heat, combine the jalapeños, fresnos, onions, and oil. Season with salt and allow the vegetables to sweat and cook slowly, stirring occasionally, until all their water is released, 35-40 minutes.
• Add the cider vinegar, sugar, and star anise. Stir to combine and allow the mixture to come to a simmer.
• Cook until thickened, 10-12 minutes more.
• Transfer to a glass jar and allow to cool to room temperature. Reserve until needed.

For the Pea and Fava Bean Puree:

• Bring a pot of heavily salted water to the boil over high heat.
• Place the peas in a fine mesh strainer and dunk into the water for 10 seconds. Immediately run the peas under cold water to stop the cooking. Repeat this step with the fava beans.
• Transfer the blanched and cooled peas and fava beans to a blender with just enough ice-cold water to allow them to turn.
• Add the lemon juice, lemon zest, mint, and red pepper flakes and blitz on high speed.
• While the blender is running, stream the olive oil in to emulsify. Blend until very smooth. Season with salt and pepper and refrigerate the puree until needed to help set the colour.

For the Curried Scallops:

• Slice the radishes thinly on a mandoline. Set aside in a bowl of cold water until needed.
• In a bowl, combine the butter, curry powder, cumin, and red pepper flakes. Stir with a rubber spatula to mix well.
• Allow the scallops to come to room temperature. Pat dry with paper towels.
• Place a non-stick skillet over medium-high heat and to it add a drizzle of vegetable oil. In a saucepan over low heat, gently warm the Pea and Fava Bean Puree.
• Season the scallops with salt and pepper. Place them in the skillet. Allow them to sear on one side, 1-2 minutes.
• Add about 1 tablespoon (15 ml) of the butter mixture to the skillet. Flip the scallops and baste in the foaming curry butter until just cooked, 1-2 minutes more.
• Dollop the warmed puree onto serving plates. Top each dollop with a scallop. Spoon the Hot Pepper Relish onto the scallops and garnish with slices of radish.
• Serve immediately.