CaLDRON February 2014 - Valentine's Day Special | Page 31

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. urn off the heat, and stir in the cream
T
and coconut milk. Return to the heat
for a few seconds.
11. n a separate pan, lightly pan-grill the
I
marinated scallops for about 2 minutes till golden on both sides.
12. erve the scallops with saffron sauce
S
on the side.

All photographs and recipes by Michael Swamy
CaLDRON February 2014

31