Serves: Makes 4 to 6 servings
- 1 tablespoon vegetable oil
- ½ teaspoon mustard seeds
- 1 sprig curry leaves
- 2 whole red chiles
- 2 teaspoons grated ginger
- 1 small chopped onion
- ¼ teaspoon turmeric
- 1 teaspoon curry powder
- 2 – 32oz cans of peeled, chopped tomatoes
- 3 tablespoons turbanado sugar
- 1 tablespoon cilantro, chopped
- 1 lb sea scallops
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Procedures:In a medium skillet heat oil to high heat. When oil is hot add the mustard seeds and cover with a lid and let the seeds pop. Once the popping has subsided add the red chilies and curry leaves followed by the ginger, onions, turmeric, curry and salt. Mix well and allow onions to cook until they turn translucent, about 6-8 minutes.
Add the diced tomatoes and allow the mixture to cook covered, stirring occasionally for about 8-10 minutes until to the tomatoes have cooked down. Uncover the tomatoes and continue to cook until the juices of the tomatoes are mostly absorbed. Add the sugar and continue to cook for another 3-5 minutes. Stir in the cilantro and set aside.
For the scallops, remove the tough muscle from the side of each scallop if necessary. Pat scallops dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat until hot, but not smoking. Then sear the scallops in two batches, adding additional oil if needed, until golden brown (about 1-2 minutes per side). Remove and set aside. To serve, place a generous amount of the chutney in the middle of your plate and top with 3 scallops.