Calling all foodies: the Indian Food Festival has returned to the acclaimed Windows Restaurant at Hotel d’Angleterre in Geneva for the 13th consecutive year. With renowned Chef Alfred Prasad heading up the kitchen, this year’s menu promises to be as delicious as ever, with innovative dishes like Lamb chops in a green papaya, garlic, ginger and fennel sauce, and Prawn Tempkora (tempura prawns flavoured with pepper, star anise, and fennel, served with a tomato and cumin chutney) gracing the tables of festival attendees.
For those who haven’t been able to sample Chef Prasad’s cuisine at this year’s event, we bring you one of his top dishes to make at home: Grilled Scallops with tomato chutney and roasted peppers.
Grilled Scallops with Tomato Chutney and Roasted Peppers
12 scallops (roe removed)
1 tsp cracked black peppercorns
¼ tsp fennel seeds
¼ star anise
2 tbsp olive oil
2-3 handfuls of micro cress
1 tbsp olive oil
½ tsp nigella seeds
200g can of canned plum tomatoes (chopped)
1 tsp tomato paste
¼ tsp chilli powder
½ tsp caster sugar
1 tbsp white wine vinegar
½ green pepper
½ red pepper
½ yellow pepper
¼ tsp Kasoori methi
½ tbsp olive oil
1) First make the tomato chutney:
- Warm the olive oil in a pan, then add the nigella seeds and sauté them for roughly 20 seconds.
- Add the chopped tomatoes, chilli powder, sugar, white wine vinegar, tomato paste and a pinch of salt to the pan and slowly cook for 15 minutes (or until the mixture starts to become dry).
- Check the seasoning, then remove from the heat and let it cool.
2) Next, the roasted peppers:
- Put the three pepper halves (red, yellow, and green) under the grill or hold them over an open flame until the skin begins to bubble. Once this happens, immediately wrap the peppers in cling film and chill them.
- Once they’re cold, remove from the cling film and peel off the skin, before dicing the flesh (roughly 5x5mm dice).
- Add the Kasoori methi and olive oil to the diced peppers.
3) For the scallops:
- Wash the scallops and then pat them dry gently.
- Grab a pestle and mortar and crush the peppercorns, fennel seeds, and star anise. Add a pinch of salt and ½ tbsp. of oil to this spice mixture.
- Marinate the scallops in the spice mixture.
- Heat a non-stick pan. Put the scallops in the pan and cook the scallops for roughly one minute on each side until they are gently browned.
4) To serve:
- Put a dollop of the chutney on each plate and top with 3 perfectly cooked scallops. Top with the diced, roasted peppers and then sprinkle with micro-cress.
Header image © Krzysztof Slusarczyk/iStock/Thinkstock
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