FRESH PEA SOUP WITH TURMERIC AND SCALLOPS
- 6 Green Onions
- ¼ tsp teaspoon ginger paste or chopped fresh ginger
- ¼ tsp teaspoon chili paste
- ½ tsp teaspoon cumin seeds
- 4-8 curry leaves if available for garnish
- 1 Tbsp Tablespoon olive oil
- 4 cups chicken or vegetable stock
- 1 lb fresh or frozen peas
- 2 tsp tamarind paste
- ½ tsp brown sugar
- 1 lime (for garnish)
-
Scallops
Olive Oil
½ teaspoon dry mustard
½ teaspoon curry powder
¼ lb. of small frozen or fresh bay scallops
-
Garnish with
One large lime
4-8 Curry leaves
-
Chop green onions, Place in large cast iron pot, add ginger, and chile paste, cumin seeds, curry powder, and Tablespoon of Olive Oil and brown a few minutes until the seeds are light brown. Be careful not to burn. Pour in the stock and bring to a boil. Add the peas and simmer for 5 minutes. Stir in the tamarind paste and brown sugar. Season to taste with salt and pepper and puree in a blender until smooth.
Set aside while preparing the Scallops. Place the scallops in frying pan with 1 tablespoon of Hot Olive Oil, Mustard and Curry powder. Fry on each side for until brown. Usually less than one min per side.
Reheat soup, but do not boil. Divide between 4 bowls and place equal parts of scallops in each bowl. Squeeze lime over top and add curry leaves.
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