Curry-spiced Scallops with Yams, Pistachios and Pomegranate Seeds

Nicely spiced, seared scallops set on sweet mashed yams flavoured with ginger.

The dish is richly accented with pistachios, pomegranate seeds, tangy yogurt and fresh mint or cilantro.

This recipe could be doubled, tripled or expanded even further if you are serving a larger group. Preparation time: 20 minutes Cooking time: About 20 minutes Makes: Two servings 1 medium to large yam, peeled and cubed (mine weighed 425 grams) 2 tsp peeled and finely chopped fresh ginger 2 tsp mild, medium or hot Indian-style curry paste (I used Patak’s brand) 2 tsp lime juice 10 to 12 large sea scallops, thoroughly patted dry (about 350 grams) • salt and white pepper, to taste 1 Tbsp melted butter 1 Tbsp plus 1 tsp vegetable oil 3 Tbsp plain Greek yogurt, warmed (see Note 1) 2 Tbsp unsalted shelled pistachios, coarsely chopped (see Note 2) 2 Tbsp pomegranate seeds • fresh mint or cilantro leaves, to taste

Place cubed yams and ginger in a small pot and cover with cold water.

Set over medium-high heat, bring to a boil and cook yams until tender, about 10 to 12 minutes.

While yams cook, combine curry paste and lime juice in a shallow bowl. Add the scallops and toss to coat. Cover and let scallops marinate at room temperature until yams are mashed.

Preheat oven to 200 F. When yams are tender, drain well and then thoroughly mash. Mix in the butter, salt and pepper.

Transfer yams to a heatproof dish, cover and keep warm in the oven until scallops are cooked.

Heat the oil in a non-stick skillet set over medium-high.

When oil is very hot, add the scallops — be careful of splatters — and cook one to two minutes on each side, or until just cooked through (see Note 3).

To serve, mound an equal amount of mashed yams on each of two plates. Set five to six scallops on top of the yams on each plate.

Drizzle scallops with any juices in the pan.

Use a small spoon to drizzle the scallops and yams with the warm yogurt. Sprinkle scallops and yams with pistachios, pomegranate seeds and mint or cilantro leaves, and then serve. Note 1: To warm the yogurt and make it something you can drizzle on the scallops, place in a small bowl and zap in the microwave 30 seconds, or until fluid. Note 2: Shelled pistachios are sold in the bulk-foods section of some supermarkets and at bulk food stores. If you can’t find them, shell 1/4 cup of in-the-shell pistachios to get the amount required here. Note 3: Scallops cook quickly. When cooked they’ll turn opaque and feel slightly firm, but still have a little give in the centre. Overcooked scallops will feel very firm and shrink in size. eakis@timescolonist.com Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.