-Combine spices, and mix until blended completely.
-Heat 2 oz olive oil in stainless steel or non-stick sauté pan over med-high heat.
-Pat scallops dry with paper towel. Season each side with salt and lightly with spice mixture.
-Sear each scallop 3-4 mins on each side, transfer to hot oven for additional 5 mins.
-Remove and allow to rest for 2 mins.
For the succotash:
16 oz cooked garbanzo beans (if using canned, drain well)
8 oz fresh corn
4 oz grape tomatoes, halved
1 serrano chili, finely minced
1 oz garlic, finely minced
1 oz ginger, finely minced
2 oz red onion, diced
1/2 oz mint, chopped
1/2 oz cilantro, chopped
4 oz stock (chicken or veggie)
4 oz heavy cream
1 tsp garam masala
Salt and pepper to taste
-Heat 1 oz olive oil in large saute pan, over med-high heat.
-Add tomatoes skin side down, and cook 2-3 mins until skin blisters.
-Add red onion, cook 2-3 mins. Add garlic, ginger and serrano chili, cook additional 2 mins.
-Add corn and garbanzo beans and garam masala, saute 5-7 minutes.
-Deglaze pan with chicken stock, reduce by half.
-Add heavy cream, and reduce until cream has thickened and succotash comes together.
-Add fresh herbs, adjust seasoning with salt and pepper.
Ingredients for the garbanzo puree:
8 oz garbanzo beans, drained and liquid reserved
2 oz olive oil
1 oz lime juice
2 tbs garam masala blend
Salt to taste
-Combine all ingredients in a food processor or blender, and puree until smooth.
-Add reserved liquid until you reach desired consistency (puree should be slightly looser than peanut butter).
-Return mixture to sauce pan and gently heat through.
-Adjust seasoning, keep warm.