For the Fennel Saffron Tomato Sauce:
tsp fennel seeds
cup leeks (sliced)
cup cherry tomatoes (quartered)
Pinch of saffron
tsp crushed red chillies
tbsp fresh orange juice
tbsp golden sultanas
tbsp chopped fresh parsley
cup amaranth (cooked and seasoned)
tbsp Noor Oil
For seared scallops:
8 - 10
large diver scallops
1 – 2
1 - 2
tbsp Noor Oil
This dish has become one of my most popular creations. I came up with it one day as I was experimenting with the use of spices and other South Asian ingredients. The balance of east and west is evident in the preparation of this meal, but because most of the items used are indigenous to the subcontinent. I used scallops in my version, but you can substitute with prawns or fish. The flavors are light with citrus undertones, and then balanced with a touch of spice, so people from all walks of life can enjoy it.
The method is simple, but the key to making this dish work is the presentation. Using a couple of simple tools such as a ring mold, (or even a small round bowl if ring mold is not available), can make your plate look clean and modern. When using such wonderful ingredient, the delivery is also important, so make sure you take the extra steps for a pretty plate that will impress all your guests.
Fennel Saffron Tomato Sauce Preparation:
Place a saucepan on a medium fire, pour some Noor Oil, add fennel seeds and cardamom pods until slightly browned and the aroma has been released.
Add the leeks and cook until soft, then add cherry tomatoes and cook for another 3-4 minutes.
Now add orange juice, crushed red chillies and salt and pepper, mix thoroughly and simmer for about 1-2 minutes. Now add golden sultanas and saffron, mix lightly and simmer on medium heat until all the flavours have melded together. Add parsley, remove from heat and keep sauce warm.
Mix amaranth with three fourths of the sauce prepared above and place it in a ring mold on the center of your presentation plate.Take the remaining sauce and dot around the center.
Seared Scallop Preparation:
In a medium sized saucepan heat Noor Oil and butter at a medium-high temperature. Place scallops in pan and cook about 6 to 7 minutes on one side until the crust becomes a golden brown and the scallops turn opaque.
When cooked through, flip and cook the other side for another 30 seconds.At the time of serving, place the scallops around the amaranth, garnish and enjoy.
Place the sauce in the center of the plate and top with the seared scallops. Lightly garnish with the parsley mixture and ENJOY!