Love On A Plate: Ayurvedic Seared Scallops With Braised Lettuce Recipe

Indulge in a delicate yet flavorful dish with Seared Scallops and Braised Lettuce, where the sweetness of perfectly seared scallops meets the subtle, savory depth of tender, braised lettuce. 

This dish pairs the richness of the ocean with the earthiness of greens, creating a harmonious balance of textures and flavors. Whether served as an elegant appetizer or a light main course, it’s a sophisticated choice that promises to elevate any dining experience. Let’s dive into the details of how to prepare this exquisite and surprisingly simple dish.

Ingredients 

• 8 Scallops

• 2 romaine lettuce, cut lengthways into 4 pieces,  

• 3/4 cup Melted ghee, for brushing and dipping

• For the fennel and sesame topping*

• 75g (1⁄4 cup) black sesame seeds

• 75g (1⁄4 cup) white sesame seeds

• 2 tsp fennel seeds, or more to taste

• 1 1⁄2 tbsp sea salt/Himalayan salt

• 2 tsp ground cumin (optional)

• 2 tsp coriander seeds (optional)

Cooking Procedure 

1.) Rinse and dry the lettuce, trimming the browned root end while keeping the head intact.

2.) Dehydrate the scallops as per instructions.

3.) Toast black and white sesame seeds in a dry pan over medium heat until they brown and pop. Let cool.

4.) Toast fennel (and coriander or cumin seeds, if using) with salt in the same pan, then cool and mix with the sesame seeds.

5.) Roughly grind the seed mixture using a spice grinder or pestle and mortar, keeping some texture.

6.) Heat a griddle pan, brush lettuce wedges with melted ghee, and cook for 1 minute per side. Serve with the sesame-fennel mix and a side of hot ghee. Add your protein, like scallops.

Whether for a special occasion or a quiet dinner at home, this dish offers a refreshing and satisfying balance of ingredients that will leave a lasting impression. Treat yourself to this culinary delight, and savor every bite of this beautifully crafted combination.

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