Seared Scallops with Beet Raita

Materials:

Scallops

• 2 lbs. sea scallops, trimmed of foot, washed and patted dry
• 2 Tbsp. cumin seeds
• salt and pepper, to taste
• 2-1/2 Tbsp. vegetable oil
• 2 leeks, cut into 1/2" slices
• 1/2 medium head cauliflower, cut into 1/2" florets
• 1 Tbsp. curry powder
• 1/2 tsp. turmeric
• 1/2 tsp. cayenne
• 1/3 c. water
• splash white wine
• 1/4 c. coconut milk

Garnish

• 1/4 c. fresh cilantro, finely chopped
• 1 Tbsp. fresh lemon juice

Raita

• 1-1/2 c. yoghurt
• 1 large beet, scrubbed, peeled and grated
• 1/2 tsp. honey
• 1 tsp. lime juice
• 2 Tbsp. dill, finely chopped
• salt and freshly ground pepper, to taste

Methods:

Scallops

1. In a medium sized bowl, toss scallops with cumin seeds and salt and pepper to taste.
2. Heat 1-1/2 Tbsp. of oil in a 2-inch non-stick skillet over moderate heat until hot but not smoking, then sear the scallops until golden, approximately 2-3 minutes on each side. Transfer with tongs to a plate and keep warm.
3. Heat remaining oil in skillet (do not clean) until hot but not smoking, and add the curry, turmeric and cayenne and cook 2-3 minutes or until fragrant. 
4. Add the cauliflower and leeks, wine and water and coconut milk and simmer covered until vegetables are almost tender, 5-7 minutes.
5. Remove cover, stir in cilantro and lemon juice and season with salt and pepper. 
6. If necessary, remove the vegetables with a slotted spoon until the sauce has thickened.
7. Return the vegetables to the sauce to warm through. 

Raita

1. Whisk the yoghurt, honey, dill and lime juice in a medium bowl.
   
2. Add the beets and mix thoroughly.
   
3. Correct the seasoning with salt and pepper.

Serving

1. Serve the seared scallops on top of the vegetables with Beat Raita on the side.
   
2. Beet Raita is also great on its own as a dip for bread.