Ingredients:
1 Teaspoon curry powder, sweet
1 Tablespoon vinegar, rice wine
1 to taste salt and pepper
1 Pound scallops, sea medium (18 per lb.)
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Directions:
Toast the spices: Preheat the oven to 200. Put the coriander, cumin and fennel seeds on a baking sheet and toast until fragrant, approximately 5 minutes. Remove the baking sheet from the oven and set spices aside to cool.
Make the curry-lemon relish: In a small saucepan, combine the water with the granulated sugar. Bring to a boil over high heat, stirring until the sugar dissolves. Cut each lemon segment crosswise into 3 pieces. Put the lemon segments in a bowl. Pour the boiling syrup over the segments; let cool. Heat 2 tablespoons of the olive oil in a pot over medium-high heat. Add the shallots and curry, and cook, stirring, until the shallots are softened but not browned, approximately 3 minutes. Add the wine and cook until almost dry, approximately 4 minutes. Add the vinegar, cilantro and cooled lemon pieces. Season with salt and pepper.
Make the fennel salad: Toss the fennel with the extra-virgin olive oil and lemon juice, and season with salt and pepper. Set aside at room temperature.
Make the spice mix: In a blender, grind as fine as possible the toasted seeds, mace, confectioners' sugar, star anise, cardamom and 2 teaspoons of fine sea salt. Strain the mixture through a fine-mesh strainer.
Cook the scallops: Heat the remaining 3 tablespoons of olive oil in a wide, deep saute pan over high heat. Dip the lower half of each scallop in the spice mix. Add the scallops to the pan, coated side down, and cook, turning once, until golden brown, approximately 3 minutes per side.
To serve: Mound some relish in the center of each plate. Arrange 3 scallops around each mound of relish. Top the scallops with some fennel salad. |
