Garam Masala Scallops Over Acorn Squash |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Ingredients:
1 large (1 1/2- to 2-lb) acorn squash |
3/4 lb sea scallops, tough muscle removed from sides if necessary |
1 1/2 tablespoons vegetable oil |
3/4 teaspoon turmeric |
1 1/2 tablespoons minced seeded jalapeño chile |
1 large garlic clove, minced |
2 teaspoons grated peeled fresh ginger |
1 tablespoon plus 2 teaspoons fresh lime juice |
1/4 cup water |
3/4 cup heavy cream |
1 1/2 teaspoons garam masala |
garnish: very thin slices of jalapeño chile, chopped fresh cilantro, and ground aleppo pepper or cayenne |
accompaniment: haricots verts with mustard seeds and toasted coconut |
Directions:
1. Prepare squash: Preheat oven to 375°F.
2. Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch water. Cover roasting pan tightly with foil and roast until tender, about 1 hour.
3. Prepare scallops after squash has been roasting 30 minutes: Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl.
4. Cook jalapeño, garlic, ginger, and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover.
5. When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes.
6. Put a squash wedge on each of 2 plates and spoon scallops and sauce over squash.
7. Cooks' notes: Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered, in a microwave about 5 minutes. For a fuller, more caramelized squash flavor (but a more rustic presentation due to browning), roast squash uncovered, cut sides down, and substitute 2 tablespoons butter for water in pan. Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered.
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