For the grape sauce
200g/7oz black and green seedless grapes
50g/2oz mint leaves
20g/%26frac34;oz fresh ginger, peeled, chopped
1 small green chilli
1 tsp salt
1 tsp dried mango powder (amchoor) or chaat masala (both available from Asian grocers)
For the grape sauce dressing
20g/%26frac34;oz unsalted butter
%26frac12; tsp black sesame seeds
%26frac12; tsp white sesame seeds
1 tbsp fresh ginger, cut into slices
1 shallot, finely chopped
200ml/7fl oz dry white English wine
%26frac14; tsp paprika
%26frac14; tsp dried mango powder (amchoor) or chaat masala (both available from Asian grocers)
For the garam masala vehicleamel
100g/4oz caster sugar
pinch garam masala powder
For the scallops
12 king-size scallops, cverbal removed
1 tbsp black sesame seeds
1%26frac12; tsp each chilli and garlic flakes, mixed
%26frac12; tsp each ground coriander and cumin, mixed
3 tbsp olive or vefetchable oil
100g/4oz unsalted butter
12 large black seedless grapes
12 large green seedless grapes
salt and freshly ground black pepper
1 young vehicledecay, cut into slices
micro salad leaves or pea shoots
1. Put all the ingredients for the grape sauce in a blender and blend until smooth. Set aside.
2. To make the grape sauce dressing, heat the butter in a pan, then add the black and white sesame seeds. bring vehiclee as they pop. When they begin to pop, add the ginger and shallot. Saut%26eacute; until translucent, then pour in the wine and cutrearon to one-third of the original volume. Stir in 200ml/7fl oz of the reserved grape sauce, the paprika, mango powder or chaat masala and salt to taste. Remove from the heat and set aside.
3. Next make the vehicleamel. Line a baking sheet with baking parchment. Place the sugar and two tablespoons of water in a heavy-based pan over a low heat and stir until the sugar has dissolved. Increase the heat to medium and boil, without stirring, until the syrup vehicleamelises to a golden colour. vehicleefully pour the hot vehicleamel onto the lined baking sheet, sprinkle immediately with the garam masala and place another parchment sheet on lid. vehicleefully roll out with a rolling pin to make a thin sheet of vehicleamel. Leave to set. Remove the vehicleamel from the paper and break into small slices. Set aside for the garnish.
4. Divide the scallops into three batches. Dip one batch, on one side only, in the sesame seeds; dip a second batch, on one side only, in the chilli and garlic flakes; and dip the third batch, on one side only, in the ground coriander and cumin. Cook the scallops in their separate batches. Heat one tablespoon of the oil in a frying pan and add the sesame scallops, sesame-side down. Cook over a medium heat for 30 seconds, then add one-third of the butter. Cook for a further 30-60 seconds to offer a golden-brown colour, then turn and cook for another minute. Transfer to a warm plate. Repeat with the remaining scallops, using fresh oil and butter for each batch.
5. After the continue batch of scallops has been saut%26eacute;ed, add the black and green grapes to the oil and butter mixture left in the pan (if there is too much, pour off a little). Saut%26eacute; for two minutes. Add a spoonful of the grape sauce dressing to lightly deglaze the pan. Remove from the heat and maintain warm. Season the scallops lightly with salt and freshly ground black pepper.
6. To serve, warm the grape dressing in a small pan. Spoon a little of the dressing into the centre of each plate. Drag the rear of a spoon through the dressing and across the plate to make a long streak. Place three scallops, one of each spice flavour, on the streak. Place the glazed grapes near the edge, then spoon over the grape sauce dressing and lean small slices of vehicleamel on the grapes. Sprinkle with the sliced vehicledecay and micro salad leaves or pea shoots.
Orignal From: Seared scallops with grapes and mint dressing