Step-by-Step Guide to Make Super Quick Homemade Grilled scallops /split peas dhal/ romanesco cauliflower
Hello everybody, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Award-winning Grilled scallops /split peas dhal/ romanesco cauliflower. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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As for the number of servings that can be served to make Grilled scallops /split peas dhal/ romanesco cauliflower is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled scallops /split peas dhal/ romanesco cauliflower estimated approx 30/60 mins.
To begin with this particular recipe, we must first prepare a few ingredients. You can have Grilled scallops /split peas dhal/ romanesco cauliflower using 20 ingredients and 12 steps. Here is how you can achieve that.
Very interesting dish when it comes to flavours and textures. Spicy curried split pea stew, delicate scallops, crunchy romanesco cauliflower, finished with slightly flavoured oil and decorated with coriander.
High in protein and fibre and low in carbs.
For this recipe you will need cast iron to cook dhal and a Bbq.
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Ingredients and spices that need to be Get to make Grilled scallops /split peas dhal/ romanesco cauliflower:
- 200 patagonian scallops
- 200 g romanesco cauliflower
- Handful coriander
- Sea salt
- Split peas dhal
- 150 g split peas
- 2 cm finaly chopped ginger
- 2 cloves garlic
- 1 tbsp cumin
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tbsp ghee
- 3 medium tomatoes
- 500 ml veg stock
- 1/2 red chilli finally chopped
- Cardamom and saffron oil
- 4 tbsp rapeseed oil
- 1 tsp saffron threads
- 1/2 tsp cardamom seeds
- 50 ml water
Steps to make Grilled scallops /split peas dhal/ romanesco cauliflower
- To make saffron and cardamom oil in a small sauce pan add in saffron and cardamon seeds. Cook it on the medium heat for 20 sec to release the oils.
- Add in 50 ml of water and quickly temove from the heat. Most of the water will steam away
- Add the oil and blend it all together
- Thread the scallops on the skewers and brush them with the saffron oil. Season them with salt
- Cut the romanesco cauliflower into florets.In a small pot bring the water to the boil. Add in some salt. Blanch the romanesco for 1 min and the cool it down under cold water.
- In a small bowl cover the tomatoes with the boiling water for 2 minutes. Take them out and using a small knife take the skin off. Cut them in half and with a tablespoon remove the seeds. Remaining parts of tomatoes cut into small pieces.
- In a pre heated iron cast add in ghee. Add in onions, chilli garlic and ginger. Sear for couple of minutes. Add spices and cook for another minute. Add split peas
- Add in veg stock and let it simmer for about 45 min adding water when its needed
- When the split peas is cooked add in tomatoes and some coriander. Cook it for further 2 min and set aside to keep warm
- To cook scalops place them on bbq (direct medium/high heat). Cook them for 2 minutes from both sides brushing with the saffron oil
- Brush the romanesco with the saffron oil. Place them on the Bbq and cook them directly for few minutes from both sides to get the char effect.
- Plate it up. First goes dhall and then scallops and romanesco. Drizzle with the remaining saffron oil. Garnish with the coriander.
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