SAFFRON SCALLOP STEW

1 1⁄2

1 1⁄2

pounds jumbo scallops

teaspoons sea salt, divided

Generous pinch of saffron, divided

4 tablespoons coconut oil

8 to 10 whole green cardamom pods, crushed

1 teaspoon mustard seeds

10 to 12 curry leaves

5 to 6 whole dried whole red chiles

1 cup minced onions

2 cups fresh pumpkin or butternut squash, peeled and cut into 3⁄4-inch cubes

1 teaspoon minced garlic

1 serrano pepper, minced

2 tablespoons unpeeled ginger puree

1 (14-ounce) can coconut milk

2 tablespoons fresh coconut, for garnish

Instructions: Marinate the scallops in a bit of salt and saffron, saving the rest for the stew. Refrigerate 3 to 4 hours or overnight.

When ready to cook, take the scallops out and let them come to room temperature while you prepare the sauce. In a shallow thick-bottomed saucepan over high heat, warm the coconut oil until it is hot but not smoky. Add the whole cardamom pods, mustard seeds, which will pop and sizzle, then the curry leaves and red chiles. The

cardamom and mustard seeds need to fry in the oil for barely 5 to 6 seconds. Immediately after, add the onions and pumpkin, and cook on medium to high heat for 3 to 5 minutes, stirring frequently, until the onions are translucent and the pumpkin edges have browned a little.

Add the garlic, serrano, ginger, remaining saffron and salt, and pour the coconut milk in along with 1 cup of water. Bring the mixture to a boil, cover, lower the heat and simmer 10 to 15 minutes. The pumpkin should

have cooked through by now and the sauce should be thick and creamy. Cook longer if needed. At this point, the sauce can be refrigerated for up to 3 days until ready to finish the dish.

Slide in the marinated scallops, cover and simmer for just 2 to 3 minutes. Turn off the heat and let it rest 10 to 15 minutes. The scallops will finish cooking. Serve, garnished with freshly grated coconut and herbs if you prefer.

NOTES AND VARIATIONS

Glidden Point Oyster Farms is a good source of fresh sustainable oysters; check online or ask your local grocer for sustainable sources of scallops from Maine.

Scallops will add liquid to the sauce, so be sure to cook it down until it is thick before adding the scallops.

Curry leaves are not essential to the recipe; you can also substitute lemongrass or kaffir lime.

Serves 4

Carolina Ayala/Contributor This stew is one way to sustainably enjoy oysters or scallops.