COVER FEATURE Pondicherry-Style Pan- Grilled Scallops in Saffron Sauce Ingredients: • 8 large scallops • ¼ teaspoon sea salt • 1 teaspoon Madras curry powder • 1 tablespoon coconut oil • ½ teaspoon green peppercorns, crushed • 2 tablespoons Seagram’s Nine Hills Chenin Blanc white wine Sauce: • ¼ teaspoon saffron threads • 2 tablespoons hot milk • 1 tablespoon butter • 6 cloves garlic, finely chopped • 1 large onion, finely chopped • ½ cup Seagram’s Nine Hills White Wine • 1 sprig fresh curry leaves • 2 stalks fresh lemon grass, lightly crushed • ½ teaspoon freshly ground pepper • ½ cup coconut milk • ½ cup fresh cream Method: 1. Wash the scallops and pat dry. 2. Sprinkle sea salt, curry powder, coconut oil, green peppercorns and white wine. 3. Toss to mix and set aside. 4. For the sauce, combine saffron with hot milk. Stir well to release its colour and set aside. 5. Heat butter in a pan; add chopped garlic and sauté for a few seconds on low heat. 6. Add the onions and cook, till translucent. 7. Add wine and cook, till reduced. 8. Add the curry leaves, lemon grass, saffron milk, and pepper. 9. Bring the sauce to a simmer, stirring constantly. Cook till the sauce turns glossy. 10. Turn off the heat, and stir in the cream and coconut milk. Return to the heat for a few seconds. 11. In a separate pan, lightly pan-grill the marinated scallops for about 2 minutes till golden on both sides. 12. Serve the scallops with saffron sauce on the side.
All photographs and recipes by Michael Swamy CaLDRON February 2014
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