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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 immediately. 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 food. 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. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List

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