Soup of Sea Scallops Baked in Tender Coconut
with Cardamom, Curry Leaves, and Poha Flakes
2 tender (green) coconuts washed
tablespoons grapeseed oil
teaspoon mustard seeds
sprigs curry leaf
tablespoon fresh gingerroot, peeled and minced
cup shallots, peeled and minced
green chili pepper, seeded and minced
teaspoon freshly ground turmeric
plum tomatoes, washed and cut into small dice
cup coconut milk
cup coconut water (from coconuts above)
cup fish stock
pound Maine sea scallops
off the top of the coconuts and reserve to use as a lid. Drain
the coconuts and reserve the water for using later on.
an oven to 450 degrees F. In a thick-bottomed saucepan, heat the
grapeseed oil over medium-high heat. When oil is heated, add the
mustard seeds and stir until they begin to crackle and become
aromatic. Add the curry leaf and cardamom to the pan and stir
for a couple of seconds, then add the ginger, shallots, and green
chili. Lower the heat and cook slowly until soft and translucent.
Add the turmeric and cook for 10 seconds more, then add the diced
tomatoes and cook for 5 minutes. Stir frequently to prevent burning.
Add the coconut milk, coconut water, and stock to the pan. Bring
to a boil and season with salt. Strain the liquid through a chinois
into another saucepan. Add the diced scallops to the hot liquid
and pour the broth and scallops into the coconuts. Place the coconuts
in a baking dish and bake at 450 degrees F. for 30 minutes. Remove
the pan from the oven and take the lids off the coconuts.
make the poha flakes, in a deep pot, heat the 5 inches of
vegetable oil to 400 degrees F. Place the poha rice in a metal
strainer. Dip the strainer into the hot oil for 10 seconds. Remove
from the oil and drain on absorbent paper, such as paper towels.
Sprinkle with salt and ground cardamom.
serving, pour the hot soup into a bowl and garnish by sprinkling
the poha flakes over the top.
recipes were provided by participating chefs and have not been
tested by The James Beard Foundation.