Scallops with Cardamom

This is a really simple and delciious meal that I adapted from a recipe I read for salmon. Personally I love scallops with a passion both for their texture and taste as well as their ease of cooking. All in all this recipe makes for a simple and tasty meal that is a joy to cook up.

The ingredients are short and sweet and the method is pretty straight forward. I had to use frozen scallops in this recipe as it was done just after Christmas but always use fresh scallops if you can. Normally I would use hand dived fresh @ about £2.50 each from our local fish man.

Served with samphire of course but I guess you could use any greens - kale, cavolo nero, sprouts - come to mind. And buttery mash potato of course. The cherry vine tomatoes were for colour and a little sweet and sour flavour.

The. cardamom is there for taste but also it is traditionally used to support circulation and may help lower blood pressure (apparently).

Ingredients

10 fresh scallops, preferably with coral

1 tbsp of ghee

1 small orange ( zest and juice of)

10 cardamon pods

(Yes that's it - simples)

Method

NOTE: You want to have prepared and cooked your mashed potato and accompanying vegetables before you start to pan fry your scallops so that they are ready to plate.

Remove scallops from shells if present and wash and pat dry with a paper towel.

Zest the orange and then squeeze the juice and set both aside.

Remove the seeds from the cardamom pods and temper in a hot frying pan being careful not to burn. When done , remove and grind in a mortar and pestle and set aside.

In the same frying pan melt the ghee to a medium heat and add the scallops (cook in two batches if necessary). Cook 2-3 minutes on each side depending on size and when opaque, set aside.(See observations)

Return the pan to the heat and add the orange zest and fry for a minute before adding the ground cardamon seeds, stir to mix and then add the orange juice. Stir well and then it's all over apart from the serving.

Plate the vegetables and the mash and then arrange the scallops. Pour the sauce over the scallops.

Observations

Use fresh scallops rather than frozen if possible. This simple meal is about the scallops and it does make a difference.

Don't use ground cardamom unless you cant get whole. The flavour is in the tempering and grinding.

If you prefer your scallops with a crust then get the pan and oil hot before adding the scallops and only turn once, 2 to 3 minutes per side depending on size. Cooked when opaque and firm but don't overcook.