Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- April 2008 - G's


FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Garam Masala Scallops with Potatoes and Eggplant

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index



FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List


* Exported from MasterCook *

Garam Masala Scallops with Potatoes and Eggplant

Recipe By :
Serving Size : Preparation Time:0:00
Categories : FareShare Gazette April 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*Garam Masala*
1 tablespoon whole cloves
1 tablespoon cinnamon stick -- broken
into 1/2-inch pieces
1 tablespoon black peppercorns
1/2 tablespoon cumin seeds
1/2 tablespoon fenugreek seed
1/2 tablespoon fennel seeds
*Tandoori Yogurt*
1 cup yogurt
3/4 teaspoon paprika
1 lemon -- juice of
1 tablespoon honey
2 tablespoons prepared tandoori paste
1/2 teaspoon cayenne pepper
*Potato Cakes*
3 large Yukon Gold Potatoes -- peeled
1 white onion -- peeled
2 eggs -- lightly beaten
2 scallion stalks -- sliced thin
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
*Oven-Roasted Eggplant*
2 large Italian eggplants -- sliced
into 1-inch rounds
1/4 cup Kosher salt
4 tablespoons vegetable oil
2 tablespoons minced garlic
1 tablespoon Madra curry powder
1 1/4 teaspoons dried chile flakes
*Sea Scallops*
20 pieces U-10 Sea Scallops
2 1/2 tablespoons Garam Masala
1 teaspoon salt
3 tablespoons vegetable oil
Mango Chutney

Garam Masala: Toast all the spices in a hot, dry skillet, shaking to avoid
burning. Toast for 2 minutes and place in a small bowl to cool for a few
minutes. Grind in a spice grinder until powdered.

Tandoori Yogurt: Whisk all ingredients together in a bowl. Place in
jar/container, cover and refrigerate.

Potato Cakes: Preheat oven to 375F.
Grate the Yukon Gold potatoes and onion into a large bowl (use a basic box
grater). Add the eggs, scallion, nutmeg, salt and pepper and combine well.
In a (preferably non-stick) pan and over medium heat, heat 2 tablespoons
vegetable oil until shimmering. Squeeze out any liquid from the potato mix
and place enough in the pan to cover the bottom, making a layer 1/3-inch
thick. Cook for about 3-4 minutes, pressing down the potato cake with a
spatula to help pack it down. Flip over and cook the other side.
The cake should almost be cooked all the way through. Place cake on a
parchment-lined baking sheet. Continue making cakes until mix runs out.
Bake in oven for about 5 minutes to finish cooking the potatoes. Cut into
rounds (about 1 1/2-inch size) or slice into pie shapes. Reserve.

(Of course, these are basically Latkes ... serve chilled with sour cream
and chives as an appetizer or hors d'oeuvre, warm them with some applesauce
and blue cheese on top or heat them and top with sliced duck and cranberry
sauce ­ the possibilities are endless!)

Oven-Roasted Eggplant: Place the eggplant in a colander over a bowl and
mix in the salt, making sure all areas are coated with salt. Leave to drain
for 1 to 2 hours.

Preheat oven to 375F.

You will see a dark brown liquid in the bowl - discard this as this is the
bitter juices from the eggplant. Rinse the eggplant well under cold running
water and squeeze dry. Toss the eggplant with the oil, garlic, Madras curry
powder and dried chili flakes. On a parchment-lined baking sheet, place the
eggplant evenly on the sheet and bake for about 20 minutes or until the
eggplant is cooked through. Remove from oven and reserve.

(Salting vegetables like eggplant, cucumber and zucchini like this help to
remove bitter liquids and concentrate the flavours of the vegetable. You
will also find that they don't absorb as much oil, making the cooking
process a healthier one.)

Sea Scallops: Preheat oven to 450F. Preheat a cast-iron pan, or if not
available, a sauté pan.
Toss the scallops with the Garam Masala, salt and oil in a bowl. Sear the
scallops, a few at a time, in the pan. Cook each side about 1 minute per
side, getting a nice golden colour on each side. Transfer to a parchment
lined baking sheet. When all scallops are seared and on the baking sheet,
place in oven. You can also re-heat your potato cakes and eggplant in the
same oven at the same time. Cook the scallops for 2 minutes, flip over and
cook an additional 2 minutes. You don't want to overcook them. Remove all
items from oven.

To Assemble (makes 4 dishes)

Potato cakes, either in small rounds or small pie shape.
Oven-Roasted eggplant
Tandoori Yogurt
Sea Scallops

To plate, put the eggplant and potato cakes on plate and arrange 5 scallops
per plate, however way you want ­ this is your dinner. Drizzle the tandoori
yogurt sauce over the scallops and mango chutney if using. Serve

Cuisine - "Indian Food"

NOTES : Garam Masala is a spice mix that finds it’s home in Northern India.
Different from a curry blend of spices, it utilizes aromatic spices that
are added near the end of the cooking to add a fresh breath of air to the
There are as many blends of Garam Masala as there are cooks but they tend
to use the same base spices. As with any spice, keep in a cool, dry and
dark space.

Have your eggplant and potato cakes warm and ready to go, as the scallops
take only 8 minutes to cook. Feel free to serve the scallops with a nice
mango chutney or your favorite curried vegetable recipe.

Contributed to the FareShare Gazette by Jennie; 15 April 2008.

- - - - - - - - - - - - - - - - - -
Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!