Serves 2
INGREDIENTS
150gms Scallops medium size
25gms Goan rechado marinade
30gms Mango salsa
30gms Solkadi foam
2gms Salt
Micro greens, for garnish
Goan rechado marinade
100gms Byadgi red chilli
30gms Coriander seeds
5gms Cumin seeds
2gms Turmeric powder
5gms Black pepper corn
20gms Garlic pods
20gms Ginger
50ml Goan toddy vinegar
5gms Sugar
5gms Salt
5gms Cinnamon sticks
5gms Cloves
5gms Green cardamom
Mango salsa
40gms Raw mango chopped
100gms Ripe mango brunoise
30gms Onion chopped
Salt, to taste
Sugar, a pinch
10gms Coriander chopped
2gms Crushed black pepper
Solkadi emulsion (foam)
100ml Fresh grated coconut
6 pieces Aam sol (Goan kokum)
15gms Ginger
2 pieces Green chillies
Salt, to taste
Asafoetida, a pinch
2gms Soy lecithin powder
METHOD
Goan rechado marinade
1. Soak all ingredients in vinegar for 45 minutes
2. Grind them in a blender to a fine paste, adjust the seasoning
Mango salsa
1. Mix all ingredients together to make a salsa
2. Adjust the seasoning and keep aside
Solkadi emulsion
1. Soak Goan kokum, asafetida and salt in 100ml water, keep aside for 1 hour
2. Grind coconut, ginger and green chilli with little water
3. Remove first and second extract of milk
4. Add coconut milk to soaked Goan kokum
5. Strain the mixture and adjust the seasoning
6. Add soy lecithin powder and blend well to make an emulsion (Foam)
For plating
1. Marinate the scallops with rechado marinade, salt and pepper
2. Heat a pan, drizzle some oil
3. Sear the scallops until golden brown colour
4. Arrange the scallops in a serving plate
5. Arrange a spoon full of salsa on top of every scallop
6. Place the solkadhi emulsion (foam) over the salsa and finish with some micro greens
