Pan-Seared Scallops with Heirloom Tomato Masala and Coconut Foam

Ingredients

• •12-16 jumbo dry-packed sea scallops
• •2 lbs heirloom tomatoes, blanched, peeled, and finely chopped
• •2 tablespoons coconut oil
• •1 medium red onion, finely minced
• •1 tablespoon ginger-garlic paste
• •2 small green chilies, slit lengthwise
• •1 teaspoon cumin seeds
• •1/2 teaspoon black mustard seeds
• •1/2 teaspoon turmeric powder
• •1 teaspoon Kashmiri chili powder
• •1.5 teaspoons house-toasted garam masala
• •1 cup full-fat coconut milk
• •1 tablespoon fresh lime juice
• •1/2 teaspoon soy lecithin powder
• •10-12 fresh curry leaves
• •2 tablespoons clarified butter (ghee) for searing
• •Micro-cilantro and flaky sea salt for garnish

Instructions

1. 1Prepare the heirloom tomato masala by heating coconut oil in a heavy-bottomed pan over medium heat. Add cumin and mustard seeds until they pop.
2. 2Add the minced onion and sauté until translucent and golden. Stir in the ginger-garlic paste and green chilies, cooking for 2 minutes until fragrant.
3. 3Incorporate the chopped heirloom tomatoes, turmeric, and chili powder. Reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the mixture thickens into a jam-like consistency. Stir in the garam masala and salt to taste; set aside.
4. 4For the coconut foam, heat the coconut milk in a small saucepan over low heat until just simmering. Remove from heat, whisk in lime juice and soy lecithin. Use a handheld milk frother or immersion blender at the surface to create a light, airy foam.
5. 5In a small skillet, heat a teaspoon of oil and flash-fry the curry leaves for 10 seconds until crisp; drain on paper towels.
6. 6Pat the scallops extremely dry with paper towels and season both sides with salt. Heat clarified butter in a large stainless steel or cast-iron skillet over high heat until just smoking.
7. 7Place scallops in the pan, leaving space between each. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and sear for 1 additional minute. The center should remain slightly translucent.
8. 8To plate, spread a generous spoonful of tomato masala on each plate. Top with 3-4 scallops. Spoon the coconut foam over or around the scallops. Garnish with crispy curry leaves, micro-cilantro, and a pinch of flaky sea salt.