Dosa's Spicy Sweet Scallops
Yield: Two servings
4 tablespoons maple syrup (preferably organic)
1 ½ teaspoons lime juice (more to taste)
4 Thai chiles, finely chopped
1 teaspoon Dijon mustard
2 sprigs cilantro, finely chopped
1 red bell pepper
2 tablespoons vegetable oil, plus more for the bell pepper
4 cloves garlic, finely chopped
Salt and pepper to taste
Microgreens for garnishing
Make the spicy sweet sauce by mixing the maple syrup, lime juice, chiles, Dijon mustard, and cilantro. Whisk till it thickens slightly.
Make the red bell pepper coulis: Rub the red bell pepper with oil and sprinkle with salt; roast over a flame (on a grill or over a gas burner). Remove charred skin, and blend the roasted pepper until smooth
Cook the scallops: Place a sauté pan over medium heat, and add the oil. Pour oil in the pan on medium heat. Add the chopped garlic, then the scallops. Sauté the scallops, seasoning lightly with salt and pepper. Cook till seared and firm on the outside, but still moist inside.
To serve, arrange microgreens on serving plates. Spoon the red bell pepper coulis in a circle surrounding the microgreens. Pile the seared scallops on the greens, and spoon the spicy sweet sauce on top. Serve immediately.