Tandoori Scallops with Dosa - Recipe

Indian Spiced Seafood Starter

• Light dish with a mild BBQ flavour.
• The marinade works for Tofu & vegetables.
• Uses Beetroot Powder to provide colour.
• Authentic South Indian pancakes.

Ingredients    Beetroot Powder 50g Hampshire Foods 1 Tbsp of Beetroot Powder.    Organic Coconut Sugar (1kg) - Sussex Wholefoods 1 tsp Coconut Sugar    100% Pure Organic Coconut Butter 350ml (Tiana) 4-5 Tbsp melted Coconut Butter for frying. This is a great frying oil dosa as it has a high smoke point.    Organic Long Grain Brown Rice 1kg (Sussex Wholefoods) 360g Long Grain Brown Rice (or you can use Brown Basmati)

Other Ingredients

• 500g-1kg of fresh Scallops
• 2 Tbsp of home made Tandoori Masala Mix (see recipe)
• 170g of Greek 0% Fat Yoghurt
• 10g root ginger
• 2 medium garlic cloves
• Juice from around a ¼ of a lemon. Keep the rest of the lemon to garnish.

Method

1. The night before you want to serve the starter prepare the dosa mix. In a large bowl or container put the rice and mung dal and cover with water. Cover the top of the bowl and soak for 5-6 hours at normal room temperature.
2. Drain the dosa mix and rinse 2 or 3 times. Pour into a food processor/blender and blend until you have a cream coloured, semi grainy mixture. The majority of the rice should be ground. Cover and leave at room temperature overnight of for around 8-10 hours. You can then store in the fridge until you are ready to make the dosa.
3. Now prepare the Tandoori Marinade. Grate or grind the garlic cloves and ginger into a paste. (We used the coffee grinder attachment on our blender) Put the yoghurt, beetroot powder, Tandoori Spice Mix and Lemon Juice in a bowl or container that will fit easily into your fridge. Combine all these ingredients. Then put the scallops in and mix well so that they are fully coated in the marinade.
4. Cover and place the bowl in the fridge for at least half an hour.
5. You can prepare your salad at this stage. Remove the dosa mix from the fridge and add water until you have a pancake-like batter mix. The batter should coat the back of a spoon, but be runny enough to pour quickly with a ladle. You can test some mixture in a frying pan first and add more water if necessary.
6. Warm a small non-stick frying pan and spoon in a knob of coconut butter. Fill your ladle around half full with dosa mix, pour into the centre of the frying pan, then quickly spread the batter with the back of the ladle in a large circle so the base of the pan is covered. Don't worry if you have a few gaps in the mixture.
7. Bring the heat up a little, drizzle some melted coconut butter over the surface. Allow the dosa to brown around the edges before flipping over onto the other side. Remove once browned on both sides. Transfer onto kitchen paper.
8. Clean the frying pan with cold water after frying each dosa. Repeat this until you have made as many dosa as you require. We made two small dosa per person.
9. Keep the dosa to one side. Now using a griddle pan or other non-stick frying pan oil the pan using kitchen roll soaked in more of the melted coconut butter. Warm the pan.
10. Transfer the marinated scallops into the pan and bring to a sizzle. Turn over once browned.
11. Serve the scallops with a simple green salad, dosa and sauces/chutney of your choice. Keep this simple as you don't want to overpower the delicate flavour of the scallops.