Serves 2
|
16
small |
|
branches
rosemary |
|
16
large |
|
sea
scallops |
|
6
tablespoons |
|
extra-virgin
olive oil |
|
|
|
Coarse
sea salt or kosher salt and freshly ground black pepper |
|
1/2
cup |
|
finely
chopped onion |
|
2 |
|
garlic
cloves, minced |
|
2 |
|
jalapeno
peppers, seeded and diced |
|
2
teaspoons |
|
ground
coriander |
|
1
teaspoon |
|
mustard
powder |
|
1/2
teaspoon |
|
ground
cardamom |
|
1/2
cup |
|
dry
white wine |
|
5
large |
|
ripe
tomatoes, cored, seeded and diced |
|
1 cup |
|
finely
chopped candied ginger |
|
|
|
Juice
of 1/2 a lemon . Strip enough leaves off each rosemary branch to make room for 1 scallop and coarsely chop the rosemary leaves. Thread the scallops horizontally onto the branches and lay them on a plate. Drizzle 3 tablespoons of the olive oil and the chopped rosemary leaves evenly over the scallops and season with salt and pepper. Turn gently to coat and let them sit at room temperature for 30 minutes. 2. Light the grill. 3. Meanwhile, prepare the tomato chutney. Warm the remaining 3 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic, jalapeno, coriander, mustard powder, and cardamom and cook for another minute. Add the wine and simmer for 2 minutes. Stir in the tomato and candied ginger and simmer until thick and jammy, about 20 to 30 minutes. Season with salt and pepper and cover to keep warm. 4. Place the scallops on the grill (or use a grilling basket), and cook, turning once, until they are opaque throughout, about 5 minutes. 5. To serve, spread the tomato chutney in a serving dish. Arrange the scallops on top, then sprinkle the lemon juice over all. |