Sarson Scallops with Pickled Red Cabbage
Serves 2
Ingredients
60g scallops
5g Indian mustard paste (kasundi preferred)
Salt to taste
50g red cabbage, shredded
5g raisins
20ml red wine vinegar
20g white wine vinegar
15g caster sugar
50ml refined oil
100g pears (50g diced, 50g cut into thick slices)
1 fresh red chilli
5 sprigs fresh coriander
5 spears asparagus
10ml olive oil
Method
First prepare the pickled cabbage. Take a pan and add the cabbage, raisins, red wine vinegar and cook for 5 minutes. Keep aside. Now, prepare the scallops by first scoring them on both sides, and then marinating in mustard and salt for 10 minutes. Keep aside. Next, in a separate pan, make a pear-chilli salsa by taking half the oil and tossing into it the diced pear, red chilli, white wine vinegar, a pinch of salt, sugar and fresh coriander. Add the young asparagus spears to the pan. In a third pan, sauté scallops on high heat with oil. Turn them on both sides. Finally, place the sliced pears on a plate topped with scallops, then red cabbage pickle. Garnish with the salsa.
