re: Spice of the Fortnight (SOTF) #1: Garam Masala (beg. Sep. 18)

So we're definitely having fun now. Here are some garam masala scallops topped with a mango salsa:

We started by drying our scallops then coating them on both sides with garam masala (3/4) and a little Chinese five spice (1/4), as I've torn through my GM mix:



Got our mangoes and veggies chopped and ready to go. What you see here are diced onions, diced mangoes, a small amount of fresh cayenne and some purple bell pepper. Not shown here are some diced tomatoes as well.



Sautéing our onions, along with some garlic, in olive oil and ghee:



We've set aside our garlic/onions and added our scallops to the same pan:



We'll flip them when they start to brown. We like em cooked throughout, so we cooked each side on Med-High heat for three minutes:



Now we've removed our scallops and lined them in a serving dish. We've returned our garlic/onions to the pan and added our mangoes/veggies/tomatoes. We've also added some black pepper, Cajun mix, and Italian seasoning just to diversify our flavors a bit consistent with the fusion nature of the dish:



We'll mix and cook the above now until it starts to look like salsa:



We'll add our salsa to our serving dish and make sure our scallops are still exposed:



Photo finish. We went with an oaky Park Lane Pinot tonight, which served the dish quite nicely:



Another one makes the recipe book. I've not cooked with mangoes much but was pleasantly surprised with how well they meshed with the veggies. I may even add some to my next ratatouille. Curious to see how they turn out when they've had a chance to cook down some more.