Yield: 6 servings

24 medium scallops
1 Tablespoon peanut oil
2 medium zucchini, trimmed and chopped
1/2 jalapeño chile, stemmed, seeded and minced
1/4 teaspoon garlic, minced
1/4 teaspoon crushed ajowan (see note - thyme or lovage may be substituted)
6 Tablespoons ghee (see note)
6 sprigs fresh sage (optional)
1 teaspoon coarse salt (approximately), plus more to taste
Pinch of sugar

Heat the oil in a medium sauté pan over medium heat. Add the zucchini, jalapeño, garlic and ajowan and sauté for about 4 minutes, or until the zucchini is slightly soft but remains bright green. Remove from the heat and cool the mixture slightly. Place in a food processor fitted with a metal blade and process until it has a very thick and smooth texture. (It should be almost as thick as wasabi mustard). Taste and adjust the seasoning with salt.

Combine 1 teaspoon salt with the sugar and season the scallops with the mixture. Rub each scallop with a bit of ghee (clarified unsalted butter). Heat the remaining ghee in a large sauté pan over high heat. Add the scallops and sear for about 3 minutes, or until the scallops are golden and just cooked through.

Place a portion of the zucchini in the center of a warm plate. Push 4 scallops into the zucchini purée on plate and serve, garnished with a sprig of sage, if desired.

Editor's note
Many Indian spices and foods are available in specialty and gourmet stores and Indian, Pakistani or Middle Eastern markets. In her interview, Chef Jallepalli recommended a spice supplier in New York City, Sinha Trading Company, located at 121 Lexington Avenue, New York, NY 10016, (212) 683-4419. Sinha Trading Company sells everything you would need for an authentic Indian meal, including urad dal, ajowan, ghee, jaggery, cumin, turmeric and tamarind.

Wine Pairing
Cakebread Sauvignon Blanc

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