An aromatic pumpkin and scallop stew infused with saffron

As demand for seafood continues to rise, some farmers are turning to sustainable aquaculture strategies, particularly with bivalves. There’s a number of analysis being accomplished on this space; Within the meantime, having fun with sustainable oysters or scallops is a accountable selection.

Right here is an fragrant pumpkin and scallop stew blended with saffron and cardamom. Get pleasure from it with rice or pasta as a primary course throughout the holidays, or as a fundamental course for a weekend meal.

The cardamom is slowly cooked within the sauce and finally softened for a burst of taste with each chunk. Coconut oil is an acquired taste, so be happy to substitute it with olive oil or ghee. Cook dinner the scallops within the sauce on the finish to launch the juices into the sauce. Watch out to not overdo it. The scallops ought to be tender and crisp, not robust.
Scallop stew with saffron

  • 1.5 kilos jumbo scallops
  • 1 1/2 teaspoon sea salt, divided
  • A beneficiant pinch of saffron, divided
  • 4 tablespoons coconut oil
  • 8 to 10 complete inexperienced cardamoms, floor
  • 1 teaspoon mustard seeds
  • 10 to 12 curry leaves
  • 5 to six dried purple scorching peppers
  • 1 cup chopped onion
  • 2 cups contemporary butternut squash or butternut squash, peeled and reduce into 3/4-inch cubes
  • 1 teaspoon minced garlic
  • 1 serrano pepper, chopped
  • 2 tablespoons unpeeled ginger
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons contemporary coconut for garnish

Directions: Marinate the scallops in a little bit salt and saffron, and reserve the remaining for the soup. Refrigerate 3 to 4 hours or in a single day.
When able to prepare dinner, take away the scallops and permit them to come back to room temperature whilst you put together the sauce. In a shallow, heavy-bottomed saucepan over excessive warmth, warmth the coconut oil till it’s scorching however not smoking. Add complete cardamoms, mustard seeds, which is able to pop and sizzle, then curry leaves and purple chillies. Cardamom and mustard seeds must be fried in oil for five to six seconds. Instantly afterwards, add the onions and pumpkin, and prepare dinner over medium-high warmth for 3 to five minutes, stirring continuously, till the onions are translucent and the sides of the pumpkin are barely browned.

Add garlic, serrano, ginger, remaining saffron, salt, and pour in coconut milk with 1 cup of water. Deliver to a boil, then cowl, scale back warmth, and simmer for 10 to fifteen minutes. The pumpkin ought to now be cooked and the sauce ought to be thick and creamy. Cook dinner longer if needed. At this level, the sauce will be refrigerated for as much as 3 days till prepared to complete the dish.
Add the seasoned scallops, cowl and simmer for simply 2 to three minutes. Flip off the warmth and let it relaxation for 10 to fifteen minutes. The scallops may have completed cooking by then. Serve garnished with freshly grated coconut and herbs if you happen to desire.
Notes and variations

• Glidden Level Oyster Farms is an efficient supply of contemporary, sustainable oysters. Test on-line or ask your native grocer for sustainable sources of scallops from Maine.
• The scallops will add liquid to the sauce, so you should definitely prepare dinner them till they thicken earlier than including the scallops.
• Curry leaves should not needed for the recipe. You may also substitute lemongrass or kaffir lime.
Serves 4

By Anita Jaisinghani

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