Grilled scallops /split peas dhal/ romanesco cauliflower. Split-pea spinach dal with cauliflower is more of a stew than a soup; for a thinner version, decrease the final simmering time. I only had green split peas as others are hard to find. Based on other reviews I doubled the cauliflower and reduced the cumin.
You can have Grilled scallops /split peas dhal/ romanesco cauliflower using 20 ingredients and 12 steps. Here is how you cook it.
Ingredients of Grilled scallops /split peas dhal/ romanesco cauliflower
- You need 200 of patagonian scallops.
- Prepare 200 g of romanesco cauliflower.
- You need Handful of coriander.
- Prepare of Sea salt.
- You need of Split peas dhal.
- Prepare 150 g of split peas.
- It’s 2 cm of finaly chopped ginger.
- You need 2 cloves of garlic.
- Prepare 1 tbsp of cumin.
- You need 1/2 tsp of turmeric.
- It’s 1 tsp of garam masala.
- Prepare 1 tbsp of ghee.
- You need 3 of medium tomatoes.
- Prepare 500 ml of veg stock.
- Prepare 1/2 of red chilli finally chopped.
- It’s of Cardamom and saffron oil.
- It’s 4 tbsp of rapeseed oil.
- You need 1 tsp of saffron threads.
- It’s 1/2 tsp of cardamom seeds.
- You need 50 ml of water.
Have you ever cooked with romanesco? Also called romanesco cauliflower or romansco broccoli, it is indeed of the brassica family and looks like a mathematician's fractal experiment run wild. Romanesco broccoli (also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco) is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is bright green in color and odd spheres jutting out across its surface.
Grilled scallops /split peas dhal/ romanesco cauliflower step by step
To make saffron and cardamom oil in a small sauce pan add in saffron and cardamon seeds. Cook it on the medium heat for 20 sec to release the oils..
Add in 50 ml of water and quickly temove from the heat. Most of the water will steam away.
Add the oil and blend it all together.
Thread the scallops on the skewers and brush them with the saffron oil. Season them with salt.
Cut the romanesco cauliflower into florets.In a small pot bring the water to the boil. Add in some salt. Blanch the romanesco for 1 min and the cool it down under cold water..
In a small bowl cover the tomatoes with the boiling water for 2 minutes. Take them out and using a small knife take the skin off. Cut them in half and with a tablespoon remove the seeds. Remaining parts of tomatoes cut into small pieces..
In a pre heated iron cast add in ghee. Add in onions, chilli garlic and ginger. Sear for couple of minutes. Add spices and cook for another minute. Add split peas.
Add in veg stock and let it simmer for about 45 min adding water when its needed.
When the split peas is cooked add in tomatoes and some coriander. Cook it for further 2 min and set aside to keep warm.
To cook scalops place them on bbq (direct medium/high heat). Cook them for 2 minutes from both sides brushing with the saffron oil.
Brush the romanesco with the saffron oil. Place them on the Bbq and cook them directly for few minutes from both sides to get the char effect..
Plate it up. First goes dhall and then scallops and romanesco. Drizzle with the remaining saffron oil. Garnish with the coriander..
As with other brassicas, high heat is what you're after here in order to get the most flavor out of. Place split peas, onion, turmeric, ground cumin, crushed garlic, ginger and stock in slow cooker and stir to combine. See more ideas about Romanesco, Romanesco cauliflower, Cauliflower. Romanesco cauliflower is especially delicious when roasted. Combine with potatoes for a comforting and delicious soup.
