For the chutney: Sweat the onions, garlic, cumin and coriander.
Add the tomatoes and cook for 20 minutes over low heat.
Add the honey, vinegar, ginger, red chile garlic paste and salt and pepper. Cook for 5 minutes more.
Allow to cool and then fold in cilantro.
Note: Chutney can be stored in the refrigerator for up to a week in a tight container and used on chicken, pasta or other seafood dishes. For the cilantro oil: Place the cilantro, garlic and salt and pepper In a blender or food processor.
Start blending the ingredients while slowly adding the oil until it emulsifies.
For the scallops: Heat up a sauté pan to a very high temperature no oil is needed.
Season the scallops with salt and pepper and place them in the hot pan.
Once the scallops become opaque in color, add the butter to the pan to brown the bottoms of the scallops. Cook for an additional 3 to 4 minutes.
Once browned, flip the scallops over to cook the other side, about 1 minute.
To serve, place the lettuce or spinach on a plate and place the scallops on top. Spoon the chutney on top of the scallops and drizzle with cilantro oil.
1 Tbsp. diced garlic
1 tsp. ground cumin
1 tsp. ground coriander
1½ lbs. Roma tomatoes, chopped
2 Tbsp. honey
2 Tbsp. red wine vinegar
1 Tbsp. pickled ginger
2 tsp. red chile garlic paste (sambal)
Salt and pepper to taste
2 Tbsp. chopped cilantro
For the cilantro oil: 1 Tbsp. chopped cilantro
2 tsp. chopped garlic
Salt and pepper to taste
1 cup salad oil
For the scallops: About 3 to 4 sea scallops per person
Salt and pepper
½ Tbsp. butter
Mixed greens, arugula or fresh spinach
This article appears in Nov 1-30, 2007.